How to make All wheat toast - VicentaLakin's Recipe

Recipe Recommendations

whole wheat flour 100 grams
Toast powder 80 grams
dry yeast 2 grams
of erythritol 50 grams
honey 15 grams
salt 3 grams
milk powder 10 grams
cold milk 70 grams
iced egg liquid 20 grams
butter 15 grams
water 90 grams

sweetening
roast
several hours
divine level

Steps for All wheat toast

1

We start with the Polish plant by mixing 1 gram of dry yeast water from Polish materials to melt and then pouring it into 90 grams of flour, mixed to dry powder。

2

Mixing good rare noodles。

3

Covered with a fermentation film, which is twice the size of a warm place (which can also be fermented one night in advance, with a warm room laxing for half an hour, and then a frozen fermentation in the fridge for one night)。

4

The fermented Polish species have bubbles that can be used, and Polish fermentation depends not on time but on state。

5

All materials in the main noodles except salt and yeasts (including fermented Polish species) are placed in the cook ' s machine at a low speed (two minutes in slot) to dry powder before being transferred to class 6 for 6 to 8 minutes。

6

Sprayed with thick gloves, softened butter was added to the face of the face, with a low rate of mixing (2 minutes in the row) to the full absorption of butter, which was then transferred to the sixth row for 6-8 minutes。

7

A thin and flexible membrane can be used (the whole time of the concussion is 15-18 minutes and the temperature of the concussion should be around 26 degrees) to be salted, the concussion of the concoction is used one minute until the salin is fully sucked, and then the yeast is added, and the concussion is held for one minute evenly。

8

Take out the noodles, fall a few times quickly and form a circle。

9

Without fermentation (which is now high in the weather and can be done twice as large in winter), it is divided directly into a flat three-square fraction, rolling round, covering the protective film, and room temperature is loose for 20 minutes。

10

At the end of the day, we'll do the first roll, take out a noodle and press pressure。

11

Quiet。

12

From top to bottom, press the bottom thin (this step should not be too tight)。

13

First roll of good noodles。

14

The three were done sequentially, covered with a red film, and again the room was cold and loose for 20 minutes。

15

At the end of the time, take out a noodle。

16

Try long, exhaust。

17

Thin bottom, easy to stick。

18

Roll from top to bottom, tighten (as wide as possible)。

19

Roll as many layers as possible。

20

In turn, it is placed in an unopened oven, with a bowl of open water (100 degrees) at the bottom to help ferment, with temperature maintained at 35 degrees and humidity maintained at around 85 per cent。

21

The noodles are fermented to a full of 9 minutes, with a lid on the mold, preheated oven, 150 degrees, placed in the middle, and baked for 20 minutes (the temperature and time of the oven should be adjusted to the temper of the oven)。