Chinese Food
Wheat toast - 50% whole wheat A kind of Quinoa
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This formula contains 50% whole wheat and quinoa. The taste is plain and full of wheat flavor. Don't make if you don't like whole wheat. Without quinoa, it would be pure whole wheat toast. The formula can be used for two 450g toast molds.
Cooking ingredients
Cooking Steps
Step1:Prepare the whole wheat Polish species in advance - mix all the materials well and mix them evenly (if there is no fresh yeast, it can be replaced by 1g of low sugar dry yeast). When the air bubble is twice of the surface at room temperature, refrigerate and ferment them overnight for use.
Step2:The Polish state of the whole wheat after fermentation is shown in the figure - the surface is full of small pores with slight depression and volume expansion of 22.5 times (for example, it is OK if the temperature of emergency room is in place, but the flavor is not as good as that of cold storage overnight).
Step3:Video status helps you better grasp the status.
Step4:Prepare quinoa rice in advance - after quinoa cleaning, put in about a knuckle of water. Turn on medium heat.
Step5:Cook until quinoa blooms and almost all the water is dried. Take out, spread out, air dry and cool, then refrigerate in the refrigerator.
Step6:Start to prepare for weighing. This toast uses Queen's Japanese toast powder + t150 whole wheat flour.
Step7:All materials except butter, salt and quinoa have been put into the VAT. In summer, refrigerated materials are needed to control the surface temperature.
Step8:Make surface. Mix slowly and turn quickly. At the beginning, there will be some sticking at the bottom of the cylinder. Don't worry about that the cylinder will start gradually after the back reinforcement is increased.
Step9:The gluten is 70%. It can pull out the thick film and add the softened butter and salt. Stir slowly and evenly until the butter is absorbed, and then continue to stir slowly and quickly.
Step10:Beat to 90%. Add in quinoa and mix slowly (it must be dry and without much water).
Step11:Out of the tank. It can pull out even and strong film. The gluten is about 99.50%. Don't beat this one too completely.
Step12:Fold and polish the dough. The surface temperature is 2426 ° C. It will be much better if some sticky hands are not tight at this time.
Step13:One engine is completed. The volume is about twice as large.
Step14:To make a bimodal toast - split dough 255260g each. A 450g toast mold. The modulus is about 510520g. (the surplus can be made into old noodles or baked in small molds
Step15:Roll out the big bubbles and roll them up.
Step16:Relax at - 24 ° C26 ° C and - 75% humidity for about 2030 minutes.
Step17:Roll out the big bubbles again. Turn over and roll up 2.53 turns. The width shall not exceed that of the toast mold.
Step18:Roll the finished dough in one direction and put it flat into the mold.
Step19:Send it to the picture. About toas
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Cooking tips:There are skills in making delicious dishes.
