Chinese Food
Bread machine version of whole wheat toast
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Today I brought whole wheat toast. It tastes a little rough, but its nutritional value is a bit higher than ordinary bread. In addition, I use a toaster to make it. It only needs one fermentation, so it saves more time in making. It's really a little harsh to eat the whole toast directly. If it's made into a sandwich, it's crispy outside and tender inside. It's easy to take. It's different. Toast is baked one day in advance. Breakfast the next day is very convenient. My sandwich contains homemade chicken, green bean sausage, eggs and cucumber slices. Although they are more regular, they are low-fat and provide rich dietary fiber. They are good for adults and children. Our main character today is the bread machine version of whole wheat toast. It only needs one fermentation. Master this method. All flavors of toast can be eaten. All kinds of sandwiches are nothing more.
Cooking ingredients
Cooking Steps
Step1:All materials ready - bread flour, whole wheat bread flour, dry yeast, salt, sugar, cold water, butte
Step2:Put all materials except butter into the bread barrel. Put the bread barrel into the Dongling jd08 bread machine. Start a kneading procedure for 10 minutes
Step3:The dough is formed and moistened. It can pull out the thick film. Put in butter. Continue a kneading procedure for 20 minutes
Step4:The dough can pull out such a slightly transparent and elastic film. Poke a hole with your hand. The edge is irregular and zigzag. Knead the end of the dough. If you want to eat the whole wheat toast with more dense taste, you can knead the dough for a while to make the dough better
Step5:Put the dough in the bucket. After 10 minutes, take it out and put it on the kneading pad. Roll out the long piece with a growth of about 40 cm
Step6:Roll it up and down, relax for another 10 minutes, and buckle it with a large fresh-keeping box to prevent water loss and dry skin
Step7:Roll the loose dough into a 40 cm long rectangle. The width should be less than the length of the inner wall of the bread barre
Step8:Roll up and down. Seal down
Step9:Take out the mixing rod from the bread barrel. Put the dough into the barrel. Cover the inner and outer covers. Select ferment for 60 minutes. The time is adjusted according to the state of the dough. It took me 80 minutes
Step10:When the dough is 22.5 times the original size, the fermentation is over. Select the baking procedure. 2. Bake for 40 minutes
Step11:Pour the toasted toast out of the barrel. Cool it on the air rack and slice it. Put it in the bag for preservation.
Step12:It's made of whole wheat toast. It's crispy outside and tender inside. It's nutritious and delicious.
Cooking tips:The toast is fermented once. The dough should be completely relaxed before each roll. Judge whether the dough is loose in place. Press on the dough with your fingers. If there are finger marks and there is no strong rebound, it will be OK. If there is a strong rebound, it means that the relaxation is not enough. Then when rolling, there will be a phenomenon that the skin can not be rolled back. There are skills in making delicious dishes.
