Super soft all-wheat toast
By VicentaLakin
There are so many partners in the summer, who need to lose weight. Today we'll make a whole wheat toast, 33% of the whole wheat content, the same soft, flexible, simple, direct, and short。
Recipe Recommendations
- Toast powder 250g
- whole wheat flour 50g
- whole egg liquid 55g
- milk 170g
- zero-calorie sugar 30g
- butter 20g
- fresh yeast 15g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Super soft all-wheat toast
1
Prepare the food you need。
2
The whole wheat powder is added to 120 grams of milk, which is then smote and sealed for an hour。
3
All other materials except butter, including whole wheat, which is bubbling in advance, are added to the mixer of the cooker ' s machine, slowly mixing to even the material and then increasing the speed。
4
The face was mixed to the point where it was flexible and added to the softened butter of the room, which was slowly blended with it at a low rate, and then at a higher rate to a solid, flexible film, but not to a thin, transparent film。
5
Slip the dough, put it in the fermenter box, put it in the steam oven, set 25 degrees of fermentation for 60 minutes。
6
And pour out the fermented noodles, with the bottom up, and a little powdered air, and then three folds to the right and the left, and then one to the other。
7
Put it in the steam oven again, 25 degrees fermentation for 30 minutes。
8
The fermented pasta is divided into three, rounded and loose for 25 minutes。
9
The loosely fertilized noodles form olives from the middle, open and the bubbles from the edges go off。
10
Turn around, roll from top to bottom and close the door for 20 minutes。
11
When it's loose, it's long again. Turn over and roll up。
12
Quit and drop the toast box。
13
Send it to the steam oven and ferment at 38 degrees to full 9-10 minutes。
14
Finally, it's in a preheated oven with a full-blown 180-degree grill of 28-30 minutes。
15
Efficiencies of tin paper。
16
不Efficiencies of tin paper。Super soft all-wheat toast Make Tips
1. The volume of liquids should be adjusted to the flour, the environmental humidity and the degree of self-control available. 2. The butter room should be softened, not hard or liquid。