Whole wheat toast(quan mai tu si )

Whole wheat toast

Introduction:

Production steps:

Step 1: raw material drawing

Step 2: the yeast is boiled with warm water, and the ingredients other than oil in the formula are mixed evenly and kneaded until the film comes out

Step 3: after that, add oil and knead it to the expansion stage (stretch it slowly by hand to form a thin but easily broken film)

Step 4: cover the dough with plastic wrap and place it in a warm place for the first fermentation

Step 5: squeeze out the gas in the dough by hand, divide the dough into three parts and ferment for 15 minutes at room temperature

Step 6: ferment to 2.5 times

Step 7: you can put the toast box into the oven, put a plate of hot water in the oven, close the oven door for final fermentation, and wait until the dough is fully fermented. Put the toast in a 180 degree oven, middle layer, heat up and down, bake for about 30 minutes

Step 8: after the intermediate fermentation, take a dough and roll it into a long oval shape on the chopping board

Step 9: demould and bag the baked bread after cooling

Materials required:

High flour: 100g

Whole wheat flour: 200g

Egg: 1

Warm water: 125g

Milk powder: 12g

Yeast: 5g

Salt: 6g

Sugar: 25g

Sunflower seed oil: 25g

Note: 1. If all bread is made with whole wheat flour, the taste is not acceptable to everyone, because wheat bran will cut off the gluten structure, and the gluten of whole wheat flour itself is not enough, the bread is not only hard, but also rough. Therefore, some fine high gluten flour is usually added to improve the taste of whole wheat bread. You can adjust the proportion of whole wheat flour according to your preference and acceptance. 2. Because wheat bran can affect the formation of gluten, it is difficult to knead whole wheat flour to the complete stage. When making whole wheat toast, we just need to knead to the expansion stage.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Quan Mai Tu Si