The recipe for whole wheat toast

Health benefits

Butter: promoting blood circulation and removing blood stasis

Ingredients

195 grams of high gluten flour

120g whole wheat flour

Milk powder 12g

Salt 6g

Yeast 5 grams

Sugar 25 grams

Water around 200 (add or subtract on your own)

Butter 25 grams

The recipe for whole wheat toast

1. Mix all ingredients except butter, knead until a thick film can be pulled out, add butter, and continue kneading until complete.

2. Put the kneaded dough into a large bowl, seal it with cling film, and let it ferment at room temperature to 2.5 times its size. 28 degrees Celsius for about an hour, and at this time, the room temperature is around 7 degrees Celsius. I left it for about 4 hours.

3. Take out the gently compressed exhaust, divide it into three parts, and ferment in the middle for 15 minutes (pay attention to covering to prevent surface drying)

4. Take a long tongue shaped roll, roll it up from top to bottom, and place it in the toast mold.

5. After shaping everything, place it in the oven and add a bowl of hot water to ferment until the mold is 90% full. (If the weather is warm, the fermentation function may not be turned on. It's very cold here, and I drove it for 40 minutes, fermenting for about an hour and a half in total.)

6. After fermentation, take it out and preheat it at 165 degrees in the oven. Place it in a small layer and bake for about 45 minutes. After half an hour, observe the coloring situation and cover it with tin foil in a timely manner to avoid excessive coloring.

Tips

Pay attention to the degree of fermentation, and if you want the feeling of a big burst, you must ferment thoroughly. It is best to fill the mold 90% full. After complete cooling, slice again. If not eaten temporarily, cool to palm temperature and seal for storage.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/189.html