Chinese Food
Whole wheat toast
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It's my first time to make whole wheat toast. I dare to try and challenge myself. This recipe is to make 450 grams of toast. Today, I only made a small toast in half.
Cooking ingredients
Cooking Steps
Step1:Put butter, salt, yeast and 10% water into the bread bucket, knead it for five minutes and keep it dry. Cover the dough with plastic wrap and refrigerate it for about half an hour.
Step2:During cold storage, the gluten is forming slowly. Take it out of the refrigerator in half an hour or so, spread it out and see if there is a back film. Tear the dough into small pieces and put it into the bread bucket
Step3:The yeast is boiled with 10% of the reserved water and poured into the bread bucket. Start the first kneading procedure for 20 minute
Step4:The heating pipe is wrapped with tin paper to cool down. It's legal to use water today. You can knead without turning on the air conditioner. Highly recommended.
Step5:After the first kneading procedure is finished, add butter to start the second kneading procedure. When the butter is kneaded into the dough, put salt. Continue kneading.
Step6:The second kneading procedure is finished. The temperature of the back dough can't exceed 26 ℃. Take a small piece of oil with your fingers and open it. This kind of film is good. Because the amount of whole wheat flour is less, the whole wheat grains are not obvious.
Step7:Put on the lid for the first fermentation. About 40 minutes, dip your finger in flour and poke a hole in the dough. If the hole does not retract or slightly retracts, it will be fermented. If it collapses, it will be used as the old noodle if it is too much. Time is only for reference. See the fermentation state above for details.
Step8:Spread some bread powder on the kneading pad. Put the fermented dough on it. Pat the dough to exhaust
Step9:Divide the dough into three equal parts. Relax the roll wrap for ten minutes.
Step10:Relax, take a dough, roll it into a tongue shape, and thin the bottom edge
Step11:Roll like this. Roll and pres
Step12:Roll it all up like thi
Step13:Roll all three and put them in the toast box. It's a little small and crowded
Step14:Put the second fermentation in the oven. Dip your hands in water and sprinkle it on the dough. Put a bowl of hot water at the bottom about 30 degrees. Close the oven door and ferment for about half an hour. The temperature is not more than 36 degrees. The humidity is 75%. If your fingers are stained with flour and you poke a hole in the dough, the hole will be slightly retracted and you can make a second round. The oven needs to be preheated at 190 degrees ten minutes in advance.
Step15:Brush the whole egg liquid. Put it into the oven at 190 ℃ and bake for about 40 minutes. During the process, the toast is slightly colored and covered with tin paper to prevent over coloring. Take out the toast and shake it twic
Step16:
Cooking tips:The water absorption of each brand of bread flour is not the same. You can reserve 5-10% water first. After kneading the dough, you can decide whether to add the reserved water according to the degree of dryness and wetness of the dough. You must be patient when making bread. It takes a long time. Pay attention to the skills I said. I believe you can also make perfect toast.
