Chinese Food
Whole wheat walnut toast (tight & low sugar and fat)
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Whole wheat enhances the sense of fullness. Walnuts provide healthy fat. Dough is low in sugar and fat. Breakfast is all-purpose. It's nutritious and healthy. Because the coarse-grained whole wheat hinders the formation of gluten and the moisture content of this toast is not high, the overall expansion is not big, the interior is tight, and the satiety is strong.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Because the temperature is too high now. In order to ensure the temperature of the starting surface, it is recommended to use ice water. The flour should be sealed and refrigerated in advance.
Step2:Stir - all ingredients except butter and walnuts. Do not put sugar and salt together with yeast. Keep low for 23 minutes. Mix ingredients evenly. Middle and high speed 56 minutes. Expansion stage. Form sawtooth and can not fully see the finger gluten. Put in the butter. Low speed for 23 minutes. Melt and absorb the butter. High speed for 23 minutes. Increase the dough's extensibility. Finally form a film that can see the fingers. As shown above.
Step3:Lower walnuts. Low speed for 23 minutes. Stir evenly. The best starting temperature is 2426 ℃.
Step4:Basic fermentation - temperature 30 ℃. Humidity 75%. Time 1 hour. Judgment state - fingers stained with flour. Poke a hole. Neither collapse nor full rebound. The size is 23 times larger. As shown in the figure above.
Step5:Segmentation pre shaping - three parts. Rounding. Relax at room temperature for 2030 minutes.
Step6:Plastic 1 - roll it out. Roll it up and down. Relax for 1015 minutes.
Step7:Shaping 2 - roll it out again. The width is slightly less than 450g. The bottom is flat and thin. Roll it up. Put three into the toast box.
Step8:The final fermentation temperature was - 32 ℃. 80%, 78% full. Whole wheat hinders the formation of gluten. Besides, the toast is not high in water content and tastes compact. So the final fermentation expansion will not be very big. Preheat oven 30 minutes in advance. 150 ℃ / 220
Step9:Bake - steam. Place in oven. Steam again. Bake at 150 ℃ / 220 ℃ for 1820 minutes. My oven is 60 liters. 4 layers. I put the fourth layer. Release the mold when it is hot.
Cooking tips:① whole wheat flour - provides wheat flavor, enhances satiety, but hinders the formation of gluten, thus affecting the final sense of expansion. ② Water content - the water content of this toast is only 60%. So it's compact. You can increase the water content. ③ It is 1 / 3-1 / 2 of the yeast fresh yeast to instant instant dry yeast. ④ Baking - the temperature control of each oven will be different. You can adjust it according to your own oven. ⑤ Walnuts - roasted walnuts will be more fragrant. Bake at 150 ℃ / 150 ℃ for about 20 minutes. There are skills in making delicious dishes.
