Whole wheat flour is rich in vitamins and minerals and is an ingredient with extremely high nutritional value.
Wheat can be divided into epidermis, endosperm, germ and other parts. Flour is to grind only the endosperm part into German powder. However, whole wheat flour is made by grinding the skin, endosperm, and germ together. It is a flour that contains the entire part of wheat. In addition to dietary fiber, whole wheat flour is also rich in iron, vitamin B1, vitamin E and various minerals. It is a powder with extremely high nutritional value.
whole-wheat toast
- sweetening
- baking
- several hours
- senior
Steps for whole-wheat toast
1
Before kneading the dough, a fermented seed must be made first. Put the high-gluten flour, and the yeast dissolved in water into a mixing bowl and mix.
2
Mix the materials in the mixing bowl to uniform hardness. Then, knead in a mixing bowl without moving to a workbench
3
After kneading until it can be integrated into a mass in the picture, cover it with plastic wrap and ferment at a temperature of 25℃ to 28℃ for 3 to 4 hours, and the production of fermented seeds is completed.
4
Coarse ground whole wheat flour
5
During kneading the dough, coarse ground whole wheat flour is used and soaked in water. Use a scraper to mix well, then add water. In order to prevent drying, cover the whole wheat flour closely with plastic wrap and let it stand for about 3 hours.
6
When the fermentation seed expands to the size shown in the picture, it means that the fermentation has been completed
7
Use a scraper to make room in the fermentation seeds, and then put the whole wheat flour, sugar, salt, and skimmed milk powder in the materials.
8
Mix slightly in a mixing bowl. After being integrated into a dough, move it to the workbench and make it according to the basic process of bread. After the production is completed, start to ferment. Put the dough into a round shape into a basin and cover it with plastic wrap, and ferment at a temperature of 28℃~30℃ for 30~40 minutes.
9
Place the fermented dough on a chopping board to round, let stand for 20 minutes for intermediate fermentation,
10
When it's time, fold the dough in half and pinch tightly to make it into a dumpling shape
11
Place the dough lengthwise and roll it out with a rolling pin. Since carbon dioxide can easily accumulate on the edges of the dough, use a rolling pin to squeeze out carbon dioxide while rolling it out
12
Fold the top 1/3 of the dough first, then fold the bottom 1/3. Since the dough has to be placed in the mold, you have to match the length of the mold when folding it.
13
Use the center of the folded dough as a fold line, fold it in half, and use your wrist to press the closed part tightly to make the closed part close and seal it tightly
14
Finish the dough to the same length as the model. If the dough is too big, press the dough inward to adjust to the appropriate size.
15
Place the dough into the model that has been coated with grease and close to the bottom end. By doing this, the surface will easily expand.
16
Allow the bread embryo to ferment again until it fills the toast mold
17
Brush egg liquid on the surface of the fermented bread embryo
18
The oven temperature is about 200℃, preheat for 5 minutes, and bake for 30 to 35 minutes
19
Baked toast, let cool (with a little residual heat, put it into a fresh-keeping bag), and cut it into slices of bread the next daywhole-wheat toast Make Tips
Although whole wheat flour is extremely nutritious, it does not mean that all breads are suitable for being made with it. The reason is that whole wheat flour struggles to form a gluten network structure, so the bread does not rise easily. Therefore, when using whole wheat flour, it is typically mixed with more than 60% high-gluten flour before use.