Black whole wheat toast in corn oil
By VicentaLakin
This is my second black whole wheat toast recipe, because I really like this natural wheat-smelt raw toast, but this time it's corn oil, which is healthier and more expensive. This is a little different than last time's whole wheat. This one has eggs, so it's a bumper. The amount of water is high, so the toast is very soft, and the plastics require powdering, and if you like the bulk of bread with water, you're used to the bulk of bread with water, because the larger it is, the softer it is。
Recipe Recommendations
- Black whole wheat bread flour 100 grams
- high-gluten flour 82 grams
- milk powder 10 grams
- sugar 20 grams
- sugar-tolerant yeast 2 grams
- qingshui
- water 25 grams
- whole egg liquid 55 grams
- salt 3 grams
- corn oil 25 grams
Steps for Black whole wheat toast in corn oil
1
1 All the foods in the Chinese noodles were mixed together and covered with wet towels for 17 hours. In addition to the yeast, salt, butter, 2 main noodles (hydrated) were mixed and covered with wet towels in the freezer for 17 hours。
2
A 17-hour cold fermented mid-species with surface fermented gas vents and internal tissues are delicate beehives with no apparent acid。
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This is a 17-hour freezer。
4
Main noodle + fermented seed + 1 g yeast in a low-speed high-speed noodle in a bowl. "Summer noodles must be careful to keep the surface warmer. Better not be more than 24 degrees. I've got two ice bands tied up
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The whole wheat bread will be relatively slow, so we'll wait for the pasta to be smooth and then we'll add corn oil and salt for three minutes at a low speed and then we'll have a high-speed break。
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Following corn oil and salt, it continued to remove thin, but resilient, membranes, so that it would not have to be scratched if the thin membranes had a small sawn face. It's all right if you do this
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In large bowls, a thin edible oil is painted, and the face is condensed into round covers to cover the skin with wet towels for one fermentation. The temperature of the first fermentation is 28° and 75% wet. In the case of fermentation, the first fermentation takes place in a cold water bowl. "Cool bowl fermentation" means a bigger bowl or tub under the fermentation bowl, with cold or cold water and low temperature fermentation
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The pasta fermented to 2 ~ 2.5 times the size of a flip。9
# Turning over # the face of the face # the face of the face slams on the board and slaps it with his hand and beat it down with a three-off。
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# Turning over # the face of the face # the face of the face slams on the board and slaps it with his hand and beat it down with a three-off。
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The fermented pasta puts a small hole in the middle of the flour with a little sticky finger, and the fermentation of the fermentation is when the fermenting edges do not fall back or fall back. If the fermentation is closed soon, the fermentation of the fermentation of the ferment of the ferments is excessive throughout the fermentation of the pore。
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The fermented noodles are retweeted on the board and the fold is called the sum。
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The so-called noodles are divided into three equals, on average, and rolling directly for 15 minutes and 20 minutes in winter. [I didn't mean to breathe in front of you, because rolling is one kind of exhaust. In the summer, it must freeze or freeze in ice bags, because the hot noodles are fermenting
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It's a still, good noodle。
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The good face is up and down, and the first roll is done and the door is down。
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After the completion of the first roll, the covering film is again static for 15 minutes and must remain at a low temperature during the heat. It's not the same size. Yeah
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The stilled face is again long and the long face is upside down, starting from the top down and completing the second roll. The final roll is two-and-a-half laps, with the closing point down。
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The final fermentation in the fermentation box in the same direction after the completion of all the rolls, at a temperature of 36° ~ 38° and above 85% humidity。
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The fermenter can be fermented with a fermentation box, with no fermentation fermented directly in the oven, with another bowl of hot water in the oven, and with a warm fermentation in the oven door room, the fermentation will take place faster than the first fermentation and will take place at any time。
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fermented to 8-9 full. At the same time, the oven fires 180° preheat 5-10 minutes. "Eight-nine cents is a wide finger by the side of the toast box."
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My oven is on fire, so the final temperature is 180 degrees, 140 degrees and 30 minutes at the bottom. Because each oven has a different temperature, everyone sets the temperature on their own。
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When the toast is cooked, it shakes the toast box a few times, and then pours out the toast and hangs the dryer, so that the bread can be packed, without stuttering, completely cooling and then stabbing. The slices are also completely cool and then cut。
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It's so delicate and so soft, it tastes so good。