All wheat toast
By VicentaLakin
Today's share of wheat toast is based on high-weasel flour, with a small amount of wheat flour, which greatly reduces the use of sugar, so it tastes like salt toast, it tastes so good when it's out, it doesn't smell like wheat, it doesn't feel too bad to swallow, it's still very thin and soft, it's made of high-weather flour, and it's very easy to ferment, and it's very fast to ferment, and it's a direct method that I've been using today, to ferment, to save time, to have a high success, not to ask for 100% of the wheat's partner to try and make sandwiches
Recipe Recommendations
- high-gluten flour 250g
- whole wheat flour 35g
- fine sugar 20g
- salt 4.5g
- milk powder 10g
- sugar-tolerant yeast 3.5 grams
- ice water 105g
- cold milk 75g
- butter 18g
Steps for All wheat toast
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1. When all the food is ready, you can start rubbing flour, whole wheat flour, powdered milk, fine sugar, salt in the cook ' s noodles, evenly with a razor。
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2. Add high sugar-resistant yeast powder, which is modulated again with a razor and avoids direct exposure to sugar salt, so as not to affect the fermentation effect。
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3. After dry materials are completed, liquids can be added. The weather is still a little hot, milk and fresh water are cold enough to be used early, liquids are better prepared to be left behind, depending on the condition of the noodle, avoiding one-time addition, and the noodles are too soft。
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4. Turn on the cook ' s machine, with a low-speed mix of about two minutes and a high-speed swing of about five to six minutes (with variations in the cook ' s machine, depending on the speed and timing of the disturbance)。
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5. Up to the point where the noodle can pull out large rough film and the edge of the hole is in a serrated state of 80%。
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Join the pre-soft butter, re-open the cook ' s machine for about two minutes at a low speed, so that the butter is basically integrated with the noodles and continues at high speed for about five minutes。
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7. Until the full expansion of the noodles, i.e., the ten-to-tensity state that pulls out a large film。
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8. Noodles are removed from the scavengers, divided into an average of 3 equals, rolled round, with a surface covered with a 10-minute static membranes。
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9. Take a noodle, grow an elliptical shape, fold up in the middle on both sides, slide up, and cover the surface of the membranes for five minutes。
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10. Take a nice, loose pasta, with an open lid open, from the middle to the two ends, and narrowr in width than in the toast box, and long in length。
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From bottom up。
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The total of 12.3 pieces of flour was fine and evenly placed in 450 grams of toast boxes。
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The fermentation takes place at this time, the fermentation box is 37 degrees and the humidity is 75 per cent and the fermentation time is approximately one hour. The specific fermentation depends on the state of the lasagna, does not use time to determine whether the fermentation standard is in place and no fermentation box can choose its own convenient mode。
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14. Fermentation up to 1.5 cm on the edge of the specific mold is sufficient for the head of the toasted head, with a lid and 10 minutes of fermentation。
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15. The oven is preheated early, in the middle and lower layers, up and down, 180 degrees, and baked for 40 minutes。
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16. When the stove comes out with the molds, it falls a few times on the table, and immediately disembowels when the heat is blown, and it hangs on the net rack, and the bread is not refrigerated, which accelerates the aging of starch and makes the bread hard, which can be frozen and stored if it is not eaten in the short term。
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17. A complete drying followed by slices, together with a good toast cutter, can produce a neatly beautiful toast。