Chinese whole wheat toast(zhong zhong quan mai tu si )

Chinese whole wheat toast

Introduction:

"Mr. Meng's whole wheat toast has been in my mind for a long time. I've been stuck with the toaster. Bread machine bread, it's really convenient, it doesn't need much care. But the handmade bread should arrange the time segment reasonably, so as to give it proper care at the right time. Especially in Zhongzhong and tangzhong, the battle line has been lengthened, which makes people calculate the time. Although a lot of bread machine bread has been tossed recently, I prefer such square and angular toast. After a long period of shelving, I finally got up the courage to turn to this kind of whole wheat toast. It's getting cooler and it's taking longer to ferment. In the past, always can't wait for it to grow full, just because of the time relationship in a hurry into the furnace. Be patient, be more patient, and finally grow to full touch. That square look is really a hater. "

Production steps:

Step 1: medium dough: 120 g whole wheat flour, 85 g high gluten flour, 1 tbsp bran, 4 g dry yeast, 130 g water

Step 2: pour all the ingredients into a large bowl

Step 3: knead into a ball, cover with plastic film for basic fermentation

Step 4: dough grows

Step 5: Main dough: 85 grams of high gluten powder, 50 grams of water, 15 grams of sugar, 1 small spoon of salt, 10 grams of milk powder, 15 grams of butter

Step 6: pour the main dough except butter and medium dough into a large bowl,

Step 7: stir until smooth, add butter

Step 8: continue stirring until a large film can be pulled out

Step 9: put it into a large bowl and ferment for a second time, about 60 minutes

Step 10: the dough is doubled in size

Step 11: exhaust, divide into 3 equal parts, round and relax for 15 minutes

Step 12: roll it into a 20 * 10 cm oval

Step 13: turn over and roll up

Step 14: tuck down

Step 15: put the rolled dough into the toast box, cover and ferment

Step 16: face up to 9

Step 17: put in the oven, middle and lower layer, heat 190 ℃, heat 210 ℃, bake for about 30 minutes

Step 18: remove the cover

Step 19: demould and cool

Step 20: slice

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 placing dough, pay attention to equal distance discharge. After baking, put in the upper cover and stick the dough. If the dough can't be opened, it means that the surface has not been colored and fixed, so continue baking. The fermentation time should be adjusted according to the actual situation.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Zhong Zhong Quan Mai Tu Si