Whole wheat butter toast(quan mai nai you tu si )

Whole wheat butter toast

Introduction:

"The method of toast is to use the formula of Hokkaido, only to replace the low flour with whole wheat flour. The whole wheat flour is stored at home, so it needs a little consumption. The taste is really good. Milk and wheat are fragrant."

Production steps:

Step 1: mix all the ingredients together and stir them into flocs with chopsticks

Step 2: then put it into the toaster or knead the film by hand to the complete stage

Step 3: cover with plastic film, put it in warm place and ferment to about 3 times the size

Step 4: take out the fermented dough and knead it well, then divide it into 3 parts evenly and relax for about 15 minutes

Step 5: take a small dough and roll it into tongue shape

Step 6: thin the tail and roll it up from left to right

Step 7: put all three into toast box and ferment again

Step 8: after 8 points, brush a layer of egg liquid

Step 9: put into the preheated oven 200 degrees, lower layer, about 35 minutes

Materials required:

High gluten flour: 270g

Whole wheat flour: 30g

Milk: 100g

Light cream: 80g

Egg liquid: 40g

Sugar: 40g

Yeast: 5g

Salt: 2.5G

Note: when baking for about 10 minutes, the bread is colored. Pay attention to cover it with a layer of aluminum foil to prevent too deep coloring~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Quan Mai Nai You Tu Si