Whole wheat toast(quan mai rou song tu si )

Whole wheat toast

Introduction:

"Zhong Zhong Fa" is a question often asked by novice friends. What is Zhongzhong exactly? Why use Zhongzhong? What are the advantages of Zhongzhong? Zhongzhong method is a kind of bread fermentation method, which has one more fermentation process than direct method. The ingredients in the formula are usually stirred in two stages, the first stage is usually 60% - 85% flour, yeast, salt (sugar) and water. After 3-4 hours of fermentation, the medium seed is formed. After the medium seed fermentation is completed, the main dough material (15% - 40% flour and other materials) is added to stir, and the dough is formed after a short time of prolonged fermentation. The bread made by the Chinese method is chewy and moist in taste, with the fragrance of full fermentation. It can be stored for a long time but not hard, and has good moisture retention. If you are short of time to make medium bread in the evening, you can use 17 hours of cold storage fermentation, knead the medium dough the night before, put it in the refrigerator for cold storage fermentation, and make it after work the next afternoon, which is simple and labor-saving. The flavor of the finished product is excellent, which is not what ordinary bakeries can enjoy. If you didn't make medium dough the day before, make medium dough at noon, ferment at room temperature for 3-4 hours, add main dough in the afternoon and continue to make. Today's bread belongs to salty bread, which is my favorite. Sweet food is not particularly pleasing to Chinese people who are used to eating traditional food. Junliang and lazy Liu can eat once every few days. For several days in a row, they will protest! Once in a while, they will be robbed of salty bread, such as hamburgers and onion bacon, which are their favorite

Production steps:

Step 1: put yeast powder into clear water, mix well and melt.

Step 2: put the flour into the bread barrel.

Step 3: stir into flocs with chopsticks.

Step 4: start the machine, work for 5 minutes and form the dough, put it in the room for fermentation for 3-4 hours, and ferment it to 2-3 times of the size.

Step 5: cut the dough into small pieces and put them in the bread barrel.

Step 6: put in other materials except butter, start the toaster to turn on and flour function, and work for 15 minutes.

Step 7: restart the machine, add the diced butter, and restart the dough mixing process.

Step 8: knead until smooth.

Step 9: use a knife to cut off a small piece of dough and gently pull it apart to check whether the dough is in a complete state. Put the dough in a warm place for fermentation (the best temperature is 28 degrees).

Step 10: take out the fermented dough and roll it out.

Step 11: divide them into six small pieces and round them.

Step 12: roll into a rectangular cake with a rolling pin.

Step 13: squeeze on the salad dressing and spread with the back of a spoon.

Step 14: Sprinkle meat floss in the middle.

Step 15: fold the two ends to the middle and glue them together.

Step 16: start at the top and roll down.

Step 17: thin the tail and glue the roll.

Step 18: roll up the roll.

Step 19: put the rolled dough into the bread barrel.

Step 20: spray a little water in the bread barrel with a spray can.

Step 40: start the machine at 21:00.

Step 22: the toaster starts to bake. Put a small piece of butter into a small box and put it on the top of the toaster.

Step 23: melt it.

Step 24: after baking, brush butter on the surface.

Step 25: pour out the bread, hang it on the net to cool, and wrap it in the fresh-keeping bag.

Materials required:

High gluten flour: 210g

Water: 120g

Yeast powder: 4G

Whole wheat flour: 45g

Sugar: 30g

Salt: 5g

Milk powder: 15g

Water: 85g

Butter: 21g

Salad dressing: right amount

Meat floss: moderate

Note: 1, in the kind of dough is relatively hard, so in advance with chopsticks to stir the flour into flocculent, more convenient kneading. 2. It takes about 3-4 hours to ferment the medium dough. It's just right to mix the dough at about 1:00 noon and make it at about 5:00 pm. If the temperature is too high in summer, there may be excessive fermentation during this period. At this time, you can use the refrigerator to refrigerate and ferment. You can make medium dough the night before and main dough the next afternoon. 3. When shaping, first roll the dough into a rectangle, while rolling, pull it out with the thumb of the index finger of both hands, then it will become a rectangle, regular graphics, and the roll will be regular and beautiful. 4. The meat floss is scattered in the middle of the cake, folded and glued. When rolling, exhaust first to prevent big holes. 5. Before turning on the one button standard mode of the bread maker, mix the dough for 15 minutes, so that the dough can be kneaded completely. Of course, not all machines are added in this way. The kneading time should be arranged according to the kneading time of personal bread maker. 6. Once the fermentation set by the machine is completed (1:40), the machine will be suspended and reshaped manually. The machine pause time is set to 15 minutes. If the operation is not completed, you can press the pause key after the pause. Until the shaping is completed, start the machine. 7. If the firepower of the bread machine is different, the baked products will be different. If the firepower of the machine is large, it can be delivered a few minutes in advance. The latter is wrapped with tin foil to block the heat. When wrapping tin foil, it should be wrapped outside the barrel, baked for 15 minutes, then it can be removed, so that the color of the bread will be even and the crust will not be thick!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Quan Mai Rou Song Tu Si