Whole wheat toast(quan mai tu si )

Whole wheat toast

Introduction:

"This time, the flour of whole wheat toast is made of high gluten flour and ordinary flour. I didn't expect it to be very successful. The organization of the toast is very delicate and the taste is good."

Production steps:

Step 1: stir the dough with post oil method for 40 minutes, and then make the basic fermentation to twice the size. Step 2: poke a hole in the dough with hands, and the dough will not retract. Step 3: round and relax the dough for 15 minutes.

Step 2: roll the relaxed dough into a long oval shape.

Step 3: turn it over and make it cylindrical.

Step 4: put it in the toast mold and start the second fermentation.

Step 5: toast.

Step 6: sliced toast, made with more than half of ordinary noodles, the pores are not as big as expected.

Materials required:

High rib surface: 100g

Ordinary noodles: 150g

Whole wheat flour: 100g

Sugar: 40g

Butter: 25g

Milk: 110g

Yeast: 5g

Salt: 4G

Egg: 50g

Note: do whole wheat toast put the milk to the amount of put, do not put all at once. Milk is easier to absorb than water, add it in moderation.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Quan Mai Tu Si