Whole wheat toast(quan mai tu si )

Whole wheat toast

Introduction:

"Whole wheat toast. I haven't eaten it for years. At that time, for a long time, whole wheat toast was the daily breakfast. And the toast is bought, a bag of toast has 13 pieces, two pieces a day, can eat for a week. Later? Later, the breakfast memory was lost.... I've been eating whole bread for a long time. Finally, on this early summer day, I decided to make my own bread... Reward? Reward? Anything. Mr. Meng's Zhongzhong whole wheat Tusi finally made it. In fact, whole wheat can bring people a sense of stability, calm and satisfaction, much longer than fine flour. It's like a restless heart, all of a sudden found a home... However, at the time of production, I still couldn't bear it. Always thought it was nine full, looked and looked, after all, still can't help, come in the oven. As a result, the baked bread still didn't cover up. Finally, we had to take off the cover and color the top. After all, it's much better than the Tusi in the past. Next time, more patience

Production steps:

Step 1: medium dough (main ingredient)

Step 2: pour all the ingredients into a large bowl,

Step 3: knead into a ball, cover with plastic film and ferment for 90 minutes

Step 4: dough grows

Step 5: Main dough ingredients (excipients)

Step 6: mix the medium dough with the main dough except butter

Step 7: stir until smooth, add butter

Step 8: continue stirring until the film is pulled out

Step 9: put it into a large bowl, ferment for 60 minutes, and the dough grows

Step 10: exhaust, divide into three equal parts, round and relax for 15 minutes

Step 11: roll it into a 20x10cm oval

Step 12: roll up

Step 13: put it into the toast mold

Step 14: cover and ferment for about 50 minutes

Step 15: face up to 9

Step 16: put in the oven, middle and lower layer, heat 190 degrees, heat 210 degrees, bake for about 30 minutes

Step 17: release

Step 18: demould immediately and let cool

Materials required:

Whole wheat flour: 120g

GAOJIN powder: 85g

Bran: 1 tablespoon

Dry yeast: 4G

Water: 130g

Sugar: 15g

Salt: 1 teaspoon

Milk powder: 10g

Butter: 15g

Note: when putting the dough into the toast mold, pay attention to the equal spacing. Fermentation time and baking time and firepower should be adjusted according to the actual situation.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Quan Mai Tu Si