Nutritionally healthy honey whole wheat toast (Polish)
By VicentaLakin
HONEY IS A NATURAL BREAD-IMPROVING AGENT, AND ITS HIGH HUMIDITY CAN MAKE THE BREAD SOFTER AND SLOW THE AGING OF THE BREAD, ADDING APPROPRIATE AMOUNTS OF WHOLE WHEAT POWDER, SWEETNESS OF HONEY, SMELL OF WHOLE WHEAT, AND PERSONAL PREFERENCE FOR A PLAIN TASTE OF TOAST WITH FULL WHEAT POWDER. AND IT'S SOFTER WITH TOAST MADE IN POLISH. THE BAKER IS PE8609.
Recipe Recommendations
- sweetening
- roast
- several hours
- simple
Steps for Nutritionally healthy honey whole wheat toast (Polish)
1
The Polish materials were mixed to dry powder and frozen at about 5 degrees in the refrigerator for 16-24 hours。2
It ferments to a lot of bubbles on the surface, high and back。3
the material of the main noodle is then powdered with liquid, except for butter and salt, fermented polish seed, and whole wheat powder can be mixed with liquid from the square. quiet for two hours (because the whole wheat powder is slow, it's better to keep it at random, and it also highlights the whole wheat smell) activates the bread machine 15 (imix) for 20 minutes。4
add butter and salt and activate 15 (imix) for 7 minutes。5
When it's smoothed, it cuts a small section of the face and stretches it to check the mural. And since the whole wheat powder is weak, be careful not to overwhelm the face。6
It's been almost an hour since the first fermentation took place。7
A little flour in the fingernails and a hole in the hole, if it doesn't shrink or fall, means it's fermented. If the hole is condensed, indicating a lack of fermentation, then a little more time, if the hole collapses, suggesting that the fermentation is excessive。8
The fermented pasta is scraped out with a scratchboard, some flour on the silica pad is adhesive, a hand is pressed on the face line, three more pieces are split equally, and the circle is rolled, a piece of pasta is removed and the face is turned and rolled up, and the film is covered with flavour for 15 minutes。9
When the noodles are loose, take a noodle, flatten it, turn it over, and the little bubble next to it presses, presses the bottom of the thin, then rolls from the top to the bottom, tightens the mouth, counts 2.5-3 laps and does not exceed three laps。10
The noodles were closed down, placed in a bread bucket, covered with a lid and fermented between one hour and two times larger. I'm gonna take off the blender, too11
A little flour on your fingers, a little pressure on the surface, a little slow rebound, which means fermentation12
After fermentation, the baker function is 24, baked for 40 minutes, and it's burned by default。13
When you're done with the bakery, the baker beeps to remind you of the work done, and then puts on the insulated gloves and pulls out the bread drums, and pours out the toast on the web, and seals the toast until it's warm, and then the heat will make the toast softer。14
When the toast is completely cooled, the slices are sliced, sealed in the room temperature, not in the freezer, which can be frozen。15
Nutritionally healthy honey, whole wheat toastNutritionally healthy honey whole wheat toast (Polish) Make Tips
1. Liquids are proposed to be reserved for 30 grams of liquids, which are added by rubbing, depending on the water intake of flour and the humidity of the area. In the summer, face rubs were made with ice water, and the fined face was controlled at 26-28 degrees. 3. The temperature of one round is 26-28 degrees, the humidity is 75%, the temperature of two rounds is 36-38 degrees, the humidity is 85%, the fermentation is time-blind, and the state. 4. Two rounds, if not wet enough, may be covered with wet cloths on bread drums. The yeast will use sugar-resistant. It will be able to check the gypsy ' s activity, warm water appropriate, 2.5 g sugar, 5 g yeast, and then modulate for half an hour。