Iced whole wheat toast(bing zhong quan mai tu si )

Iced whole wheat toast

Introduction:

"This kind of ice was not prepared for whole wheat toast. I made it last night. I thought it would be good to make any toast in the morning. Just in the morning, I opened the cabinet where the flour was stored and looked at the pile of whole wheat flour. I had to admit that this is the food that needs to be consumed as soon as possible. The toast made from ice is naturally quite soft and well-organized. This toast is n times more delicious than the whole wheat toast made by the direct method before. The soft tissue is more fragrant when you chew it in your mouth. Even the toast skin is soft and fragrant. I think it's no waste. I made ice seed last night. "

Production steps:

Step 1: mix the water in material a with yeast, then put in the high gluten flour of material a, stir evenly with chopsticks, and put it into the refrigerator safe for cold storage and fermentation

Step 2: ferment to 3-4 times the size (I put it in at 6 o'clock last night and took it out at 10 o'clock in the morning, depending on the fermentation)

Step 3: put the butter in material B into the bread machine barrel in the order of liquid before powder

Step 4: put ice a into it and start a dough mixing program

Step 5: after 20 minutes, the dough can pull out the rough film

Step 6: put the butter in material B, and then start a flour mixing process

Step 7: at the end of the second mixing procedure, take a small piece of dough and check it. You can pull out a large uniform film. At this time, you have reached the complete stage

Step 8: put the dough back, round it, and put it into the toaster for fermentation

Step 9: make it 2-3 times larger

Step 10: take it out and divide it into three parts evenly, roll it round, cover it with plastic film and relax for 10 minutes

Step 11: after waking up, take a portion of dough, roll it into an oval shape, turn it over, and fold it left and right in the middle

Step 12: prepare the other two portions in turn, cover them with plastic wrap and relax again for 10 minutes

Step 13: roll the loose dough long and press the bottom edge thin

Step 14: roll up from top to bottom and put in the toast mold with the bottom side down

Step 15: do three in turn, bake the fermentation in the oven, put a plate of boiling water on the bottom, insert the toast mold with the dough into the penultimate layer, and carry out the second fermentation

Step 16: when the second serve reaches 9, take it out and cover it with toast. After the oven is preheated at 180 degrees, put the toast into the bottom of the oven and bake at 165 degrees for 38 minutes. After the furnace, gently drop the mold, then demould and air it to a low temperature for bagging

Step 17: fine and soft tissue

Materials required:

High gluten flour: 100g

Water: 100g

Yeast: 1g

Whole wheat flour: 100g

Salt: 6 g

Fine granulated sugar: 25g

Milk powder: 12g

Butter: 25g

Note: Tips: 1. The butter in the formula can be changed into the same amount of olive oil, which is healthier. 2. Reserve 5-10 grams of water to see the water absorption of the dough. 3. Adjust the baking temperature according to the temperature of your oven. 4. Change the water in the formula into milk

Production difficulty: Advanced

Baking technology

Production time: one day

Taste: Original

Chinese PinYin : Bing Zhong Quan Mai Tu Si