Whole wheat can also be softer(quan mai ye ke yi geng rou ruan quan mai tu si zhong zhong )

Whole wheat can also be softer

Introduction:

"I exchanged" teacher Meng's 100 courses of bread "in the points mall. I like it very much. I study all kinds of knowledge carefully every day and have a new understanding of bread. In the past, when making bread, we only paid attention to the preparation of various materials, the completion of various steps, and the sample and taste of the finished product, but seldom considered the proportion of materials and the significance of each step. After reading Mr. Meng's book, I have a deeper understanding of the meaning of symmetry, mixing, shaping, relaxation, preheating, baking and so on. I feel that baking bread is really a science. The whole wheat toast is still made with medium seed hair, which makes the whole wheat feel rough and soft. Low sugar, low fat, very healthy, especially suitable for the elderly. The recipe comes from "teacher Meng's 100 courses of bread", and the material is slightly changed. "

Production steps:

Materials required:

Whole wheat flour: 130g

High gluten flour: 85g

Instant yeast powder: 4G

Water: 130g

Sugar: 15g

Salt: one teaspoon

Milk powder: 10g

Salt free butter: 15g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Quan Mai Ye Ke Yi Geng Rou Ruan Quan Mai Tu Si Zhong Zhong