Whole wheat toast(quan mai tu si zhong zhong )

Whole wheat toast

Introduction:

"I haven't made bread for a long time. I brought back a lot of pasta from my hometown for the new year. I'm a little tired of eating them for breakfast. Let's have a change. I made a whole wheat toast. In the morning, I sliced it with fried eggs, lettuce and jam... My son likes it very much, and it's not greasy. It's much healthier than fried food

Production steps:

Step 1: knead the medium seed materials together to form a dough, ferment them in a warm place to 4-5 times, knead the fermented medium seed materials together with other ingredients except butter in the main dough until the gluten expands, add butter and knead until the expansion stage is relaxed for 30 minutes

Step 2: divide the dough into two parts, and let it relax for 15 minutes after rounding

Step 3: roll each dough into an oval shape

Step 4: turn inside from top to bottom 1 / 3

Step 5: thin the bottom edge and roll it into a tube from top to bottom

Step 6: put the dough into the toast mold and put it in a warm and moist place for final fermentation

Step 7: ferment to 9 minutes

Step 8: put it in a preheated oven and bake it. Put it on the lower layer at 190 ℃ for 40 minutes (this is the free temperature). I put it on the lower layer at 133 ℃ for 50 minutes

Materials required:

GAOJIN powder: 210g

Instant dry yeast: 3 G

Water: 126 G

Whole wheat flour: 90g

Brown sugar: 18g

Salt: 6 g

Milk powder: 12g

Butter: 12g

Note: 1. When making whole wheat toast with Chinese method, the whole wheat flour is put in the main dough. 2. The baking temperature varies from oven to oven, so it is for reference only

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Quan Mai Tu Si Zhong Zhong