All wheat toast
By VicentaLakin
Today, the whole wheat toast is made in Polish style, soft and flexible, full of barley and super-radish, one torn toe, and it feels so good。
Recipe Recommendations
- high-gluten flour 140 grams
- whole wheat flour 60 grams
- white granulated sugar 25 grams
- salt 3 grams
- yeast 3 grams
- eggs one
- qingshui 65 grams
- unsalted butter 25 grams
- sweetening
- baking
- several hours
- senior
Steps for All wheat toast
1
We'll get 65 grams of water and 60 grams of whole wheat powder, and we'll soften the whole wheat barley and put it aside。
2
The Polish yeast, which we made in advance, mixed 75 grams of condensed flour, 75 grams of clean water, 1 grams of yeast, to the point of no dry powder. Room temperature is about 25°C fermenting for 3-4 hours, swelling to 3-4 times the size of the surface, with small bubbles on the surface, a network of gas holes in the internal tissue, and no sour smell。
3
(b) Start mixing on a cook machine with mashed flour of 140 grams, white sugar of 25 grams, salt of 3 grams, yeast of 3 grams, eggs of 1 (approximately 55 grams), Polish yeast and whole wheat。
4
Smuggle for about 10 minutes with a smooth, slightly smooth surface out of the thick membrane, adding 25 grams of salt-free butter with a smoother room temperature。
5
About 15 more minutes, you'll be able to rub out thin gloves。
6
It's about 50-80 minutes of fermentation at about 25°C, twice as big。
7
Take the fermented noodles, take the air, split them evenly into three。
8
All of them are covered with film, loose for five minutes。
9
Take a noodle, grow thin, roll it up from a tight head。
10
Pack it with a membrane, loose for five minutes。
11
Take a nice, loose noodle, come side by side and get thin, roll it up from a tight head。
12
Arranged in a toast box and put it in the oven with a second fermentation。
13
Warm oven temperature 35°C, humidity 80°C, fermenting 1.5 times greater
14
The fermentation is to be full by nine minutes, the surface is taken out and an egg fluid is painted and placed in a preheated oven。
15
The oven is preheated to 170°C and placed in a bakery for about 30 minutes (a tin sheet is covered with colour on the surface during the course of the bake, which prevents the surface from being too hot
16
After the stove is out, it shakes off the heat inside the toast and then takes off its side and cools it, which can prevent a collapse。
17
ALL-MIKE TOAST, FINISH O
18
Soft and flexible, full of wheat。
19
One tore, one to eat, one to feel。All wheat toast Make Tips
1. There are differences in the water use of branded flour and flour and water may be added depending on the water use of flour. 2. The time of the roast may be fine-tuned to the temper of the oven itself. 3 When the surface is painted, a tin paper is covered, which prevents the surface from being too hot. 4. Freshly baked skin is a bit hard, cooled to a microheated seal, kept at constant temperatures for two to three days, better kept at freezing, thawed before eating, 170 degrees preheated in the oven, a little water sprayed on the surface and heating for about three to five minutes。