Whole wheat triangle toast(quan mai san jiao xiao tu si )

Whole wheat triangle toast

Introduction:

"A while ago, I finally found a toast mold I've been fond of for a long time on the omnipotent Taobao. I don't know why it's called deer back toast mold. It's said that deer back is triangular. Who knows? I always wanted to make toast with it. After thinking about it, I finally locked in the whole wheat. This is also the toast that my mother strongly demanded."

Production steps:

Step 1: knead all the materials to the complete stage

Step 2: room temperature fermentation to 2-2.5 times

Step 3: divide the dough into two portions and wake up for 15 minutes

Step 4: roll out a portion of dough, the length of which is equal to the mold, and spread honey beans on the surface

Step 5: put the dough (190g whole wheat dough, 180g ordinary dough) into the deer back mold for secondary fermentation in a warm and humid place (I found a mold to put the rest of the dough, and I will introduce it in detail later when I make it alone)

Step 6: cover the dough until the mold is full at 8 or 9 o'clock, put it in the lower layer of the oven preheated 180 degrees, and heat it up and down for 38 minutes

Materials required:

High flour: 140g

Whole wheat flour: 70g

Vegetable oil: 14g

Milk: 98g

Egg: 1

Sugar: 15g

Salt: half a teaspoon

Dry yeast: 3.5g

Honey beans: right amount

Note: because of the "dilution" effect of bran, it is difficult to form a network structure of bran, so bread is not easy to expand. Therefore, when using whole wheat flour, most people will mix more than 60% high gluten flour before using it. If I eat it myself, I feel that the proportion of whole wheat flour with bran is a little high. Next time, I will try the formula of 170 g high gluten flour (including bran) and 40 g whole wheat flour (including bran) I like this real whole wheat bread

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: light

Chinese PinYin : Quan Mai San Jiao Xiao Tu Si