Chinese Food
Whole wheat yeast seed toast (natural yeast & strong satiety)
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Recipe introduction - this whole wheat yeast seed toast not only has low sugar and low fat, but also uses the cultured natural yeast seed to release the aroma of the dough, high moisture content, and soft inside. It is a staple food with a strong sense of satiety. Tool - 450g toast mold without lid 1 Formula - 1 toast baking percentage - water content 75%. Sugar content 6%. Fat content 6%. Whole wheat 25% record baking environment - humidity 71%%. Room temperature 26.7 ℃. Powder temperature. Liquid temperature. The temperature of other materials in the list of ingredients is not specially marked as normal temperature. If refrigerated 5 ℃ in advance, it is to reduce the dough temperature or protect the ingredients. Butter has been refrigerated The amount of food needed in the preparation stage is softened at room temperature. PS - because I want to form a good habit, I will record my baking environment every time. The other 5 ℃ is the refrigeration temperature set by my refrigerator temperature. So we should not be too much here
Cooking ingredients
Cooking Steps
Step1:Raisin liquid culture ingredients - boiled water 250g. Raisins 60g. Honey 5g. Step-1. Boil the boiling water of the glass bottle for culture of bacteria, turn it upside down, cool it and control it to dry. Spray it if there is edible disinfectant alcohol; 2. Cool the boiled water to 35 ℃. Add the ingredients of fruit bacteria. Pour in the sterilized bottle and mix well, cover with plastic band for fixation. As for room temperature (about 30 ℃); 3. Open the plastic film every day, shake the glass bottle to let oxygen in; 4. After 4-7 days It will float through raisins. The liquid color will turn brown. A lot of bubbles will be produced and precipitate will be produced. After shaking, there will not be a large number of bubbles. Only a small amount of bubbles and a little smell of wine will complete the cultivation of liquid bacteria.
Step2:Stir the soup seeds and make them into a ball. Refrigerate them.
Step3:Whole wheat hydration - mix ingredients, seal and refrigerate for 18 hours.
Step4:Mixing material - whole wheat seed. Soup seed. Part C (except butter) mix well. Pay attention to sugar and salt not to be stacked together with yeast. Mix well, then put yeast and liquid. Ice on the surface tank. (in order to ensure that the surface temperature of the starting cylinder is controlled in an ideal range, it is recommended to refrigerate the materials in advance and cool the surface cylinder with ice in the process of surface beating in summer.)
Step5:Make noodles - 2, slow down for 3 minutes. Mix the materials well. 5, medium high speed for 10 minutes. 8, form a tendon. Pull it apart to form a film a little thicker than the hand film. The crack is zigzag. Add butter. As shown in the figure.
Step6:Surface dressing - lower the butter for 23 minutes in gear 2. After butter absorption, increase the ductility of the gluten for 45 minutes in gear 6. The completion status is as shown in the figure. Starting surface temperature - 25.5
Step7:Basic fermentation - 28 ℃. 70%. 30 minutes.
Step8:Judgment of basic fermentation state - about 23 times of volume. The fingers are stuck with the above powder. It is neither fast and complete retraction nor collapse around.
Step9:Split and reshape - divide into 3 parts. Round. I have 150g / piece here.
Step10:Relax - cover with plastic wrap. Let stand for 30 minutes at room temperature.
Step11:Relax to finish.
Step12:Shaping 1 - fold dough into long strips. Cover with plastic bag and let stand for 10 minutes at room temperature.
Step13:Shaping 2 - roll flat and turn over. Roll up the dough and put it into the toast box, as shown in the figure.
Step14:Final fermentation - 32 ° C. humidity 8
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Cooking tips:① the ratio of yeast fresh yeast to instant yeast is 1 / 31 / 2; ② the water content temperature humidity season and flour will affect the absorption. When the water content is more than 68%, you can reserve 10% of the water consumption. In the stage of slowly mixing the ingredients, add it according to the situation; ③ powder - low gluten powder is used here to give the taste easy to break; ④ baking - everyone's oven. Mold performance is different We can adjust the baking time according to our own equipment. Generally, the baking time is divided into expansion - setting - coloring = 1-2-1. Tin paper can be covered if the top color is too fast; ⑤ method - the soup uses starch to paste and lock water at high temperature. The best use of cold storage is 3 days; the whole wheat can be refrigerated overnight to delay the aging of bread and release the aroma of dough; the natural yeast can not only delay the aging but also give the special aroma of bread; ⑥ steam oven If there is no steam, put a baking pan full of water in the lower layer of the oven. After preheating, put a wet wool
