Wheat sprouts, all-cream fruit toast
By VicentaLakin
This toast is less oil and less sugar, and the whole wheat powder in it is gill and embryo. The pasta did not reach full expansion, using a long freeze of fermentation with a small amount of yeast, making the noodles stretch, very softly baked bread, and very good radish effect, especially for a bread made and eaten by the working community。
Recipe Recommendations
- bread flour 182g
- wheat germ 35g
- whole wheat flour 30g
- salt 2g
- brown sugar 10g
- olive oil 10g
- dry yeast 1g
- water
- Lao Mian 90g
- big raisin 60g
Steps for Wheat sprouts, all-cream fruit toast
1
All materials are placed in a bread drum in the order of liquids and solids。
2
Start the bread machine and face program。
3
After 10 minutes of rubbing, the main raisins are put in early bubbles with dry moisture。
4
Continue with the launch and face-to-face process for 10 minutes。
5
In the case of the fermentation of the basics, it is placed in the freezer for the night。
6
The next morning, the fermented pasta group grew by about twofold, with a small amount of dry flour on its fingers inserted into the face of the flour, and it did not collapse slightly, as if it were in a state of fermentation with the obituary。
7
Take out the light pressure and drain the air。
8
Split it into two equals and relax。
9
Take a rectangular shape close to the length of the toast box。
10
For example, the image is cut in three equals。
11
It's in the shape of three braids。
12
Second fermentation at room temperature in the toast box。
13
fermentation to a full 7-point state。
14
The oven is 150 degrees hotter than the fire, and a lid on the toast box is placed in the oven and will be removed after 35 minutes。
15
The finished chart。
16
The finished chart。
17
The finished chart。
18
The finished chart。
19
The finished chart。Wheat sprouts, all-cream fruit toast Make Tips
This toast is the amount of 2 300 grams of toast. The old face is made of 100 grams of bread flour (mixed flour), 64 grams of water, 1 grams of dry yeast and 2 grams of salt, and 15-17 hours of cooling fermentation in the fridge after an hour of room temperature fermentation (which can be fermented directly in the fridge after summer). When used on the same side, the g-digital room is declared to be warmer, and the unexpired split of 50 grams is kept in the freezer and must be exhausted within a month。