All wheat toast

1

Smash the foods out of the membranes, roll round. Put it in the container, cover the film for fermentation

2

It's fermented to 2 to 2.5 times the size. A small amount of dry powder is inserted into the face, but the face does not fail。

3

Take out the fermented pasta and vent it with your bare hands. It is divided into six equal equals, rolling round, covering 15 minutes of static membranes. Ten minutes in summer

4

Take a noodle, flatten it to the skin and roll it from top to bottom。

5

Put the rolled face code together and cover the permafrost for 10 minutes。

6

Take a roll, flatten out the extra bubble, crush the bull's tongue and roll it from top to bottom

7

A roll of rolls, about 2 to 2.5 rolls per roll。

8

Coded into a toast box, fermented, fermented in ovens, fermented in fermented boxes. The rain is fermented in ovens, where a bowl of hot water is stored at temperatures of up to 38 degrees and about 75 per cent wet. fermentation to full nine。

9

fermented toast。

10

At this point, the oven preheats 180 degrees, preheating the fire, and the toast embryos are sent to a fully preheated oven roast. 180 degrees up and down for 40 minutes。

11

It's coming out

12

It's good to eat the noodles directly or with jam

13

It's a soft whole wheat toast

14

Single close-up

1. Since different flours have different absorbency, adjust the amount of liquid based on the changes in the dough during kneading until a satisfactory state is reached. 2. The dough must be kneaded until a gluten membrane forms; the membrane should be thin and tough. If you cannot achieve this state, do not make the toast, as the texture will be much inferior even after baking. 3. Fermentation: Weiyu uses the oven for fermentation. Place the dough inside the oven along with a bowl of hot water. Replace the hot water with new hot water whenever it cools down. Ferment until it is 80% to 90% full. Adjust the fermentation time according to the state of the dough. 4. Baking: Preheat the oven to 200°C with both upper and lower heat; the preheating time should be at least 25 minutes. Then place the fermented toast pan inside, close the oven door, adjust the temperature to 180°C, and bake for 42 minutes. (This temperature applies to Weiyu's oven; adjust the baking temperature and time according to your own oven's temperature difference.) 5. After the baked toast has cooled, slice it. It can be stored sealed at room temperature; the shelf life is a minimum of three days and a maximum of one week depending on the season. Any leftovers can also be sealed and frozen for storage for up to one month.