Black all-wheat toast and salt rolls
By VicentaLakin
Mothers have recently been very fond of black whole-wheat foods, which are not accepted by all, but are good for the elderly. 100 per cent of all wheat toast is not as full as it looks, but it tastes really good. Breakfast is covered with fried sauce or beef spicy sauce, and a few swipes of screeching is slow, and is not hungry until noon. I made salt rolls out of a couple of little noodles, which were not as beautiful as wheat powder, but with penetration and a coarse taste。
Recipe Recommendations
- high-gluten flour 400 grams
- eggs 55 grams
- milk
- Black whole wheat noodles 100 grams
- Ordinary high-activity dry yeast 3 grams
- salt 4 grams
- fine sugar 30 grams
Steps for Black all-wheat toast and salt rolls
1
Mass photo of materials: black whole wheat flour with 14 per cent protein content and proportionally prepared ingredients; black whole wheat paste is fully fermented by the formula of black whole wheat bread, fully unfrozen before use if the freezer is not available for long。
2
Put all the material in the basin; the old face is torn to pieces。
3
The material is mixed with chopsticks。
4
Put it on the board with smooth noodles。
5
I use this black whole wheat, which is 14% protein, but it's pretty rough compared to wheat powder, so I can't rub the muzzles, and I don't have to rub them out。
6
It is divided into four 70 grams of small noodles, with the rest divided into two large noodles; it is stylish and quantitative, based on the moulds and preferences used。
7
Two of them are split into two equals, and they are rounded。
8
There's no need to relax. It's a cow tongue, a roll。
9
There is no need to relax and grow about 30 centimetres of flour directly (this step is very good for wheat flour, and toast has a very good radish effect, but it is not necessary for black whole wheat toast to be so long as it is an opportunity to practice more than a roll)。
10
It's really beautiful。
11
Float code in 250 grams of toast; fermented in warm and wet。
12
The other four were tumbled into droplets, penetrating triangles, approximately 30 centimetres in length。
13
5 grams of salt butter code in the wide edge。
14
The skin is covered with butter, which is rolled down from top to bottom, and can be covered by a side roll at the end of the second half, with a seal on the bottom。
15
The code is in the oven and fermented in a closed environment not above 26 degrees。
16
It was sent 1.5 times the length of the hour and several pieces of sea salt were spilled over the surface。
17
It's in the middle of a pre-heated oven with a fire of 180 degrees and 18 minutes up and down; it's an air-cracked oven, and it's better in the wind cycle than in the normal oven and faster in the oven than in the bottom。
18
This is the state of fast-out, very full。
19
100 per cent of all wheat toast rises without the strength of wheat flour, which rises 1.5 times; pre-heat ovens are ready for roast。
20
Delivery to pre-heated mid-level ovens, with up and down fire of 180/200, 20 minutes; demersalization after release, post-cool slice for consumption。
21
Black whole wheat pasta, salt rolls, low fat and deliciousBlack all-wheat toast and salt rolls Make Tips
1. This formulation is 100 per cent black whole wheat, which does not need to be removed from the mural, which can be fermented or fermented at a time, depending on its own time; black whole barley has very high protein content, but has a poor band, so it is not to be compared with the effect of the rise of wheat powder toast of the same protein content; bread is to be made with a better inflation and taste than toast, so it is recommended to make a variety of forms of small bread, and to ferment and bake for a short period of time; and 2. salt rolls are covered with salt butter, which is not the usual salt-free butter, and which is warm at ferment, not exceeding 26 degrees, to prevent the early melting of butter。