Chinese Food
Rice cooker low fat sugar free whole wheat bread (toast)
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The rice cooker is so invincible that you can make anything for cake and bread. This whole wheat bread is not mixed with high gluten flour and reduces the amount of butter. Therefore, the taste is rough and hard (i.e. the taste of grains). It is suitable for a full staple food. Moreover, the whole wheat contains a lot of dietary fiber and B vitamins. Eating more coarse grains is good for the skin and the body. I'm afraid it's tasteless and salty. It's easy to use. Let's do it together.
Cooking ingredients
Cooking Steps
Step1:Warm the pure milk to about 32 ℃ in advance. Use a small amount of warm water at about 32 ℃ to boil the yeast powder. Find a large smooth basin without water and oil. Weigh the whole wheat flour and sift it in. Add the egg, salt and the melted yeast water.
Step2:Stir with chopsticks and add warm milk several times. Stir until fluffy. Add melted butter. You can leave a little butter and brush the rice cooker for demoulding.
Step3:Make a smooth dough by hand. Whole wheat flour is harder to knead than high gluten flour. I added salt to increase the gluten of the dough. The dough is very sticky. It's better to wear a disposable glove.
Step4:Cover and wake up to twice the volume. It's hard to wake up in winter. I'll put the dough container in warm water and soak it. Change the warm water from time to time. It's about an hour and a half.
Step5:There are honeycombs in the wake-up dough. At this time, you need to take out the dough and knead it. Let out the air in the dough.
Step6:Brush the bottom and sides of the pan with the remaining butter. Divide the dough into several small balls, spread some walnuts on the top, and then put them in. (you can also knead the whole dough and put it in directly. It's similar to the whole wheat bread
Step7:Cover the rice cooker, press the heat preservation key, wake up 1520min until the volume is expanded, and then press the cake key.
Step8:Dangdangdangdang - that's what it looks like when it's done. (in fact, I wanted to make some round European bags at the beginning. I didn't expect that they would become petals after waking up.
Step9:The section after tearing is like this. It's very elastic. The distribution of air holes is also very good. If you want to keep the toast for a few days, you need to cool it first and then bind it to prevent the moisture from coming back. It affects the storage of bread.
Cooking tips:Many places can be adjusted according to your own preferences. If there are glutinous rice flour and purple potato, you can also make the stuffing of European bread and put it in. Make the whole wheat European bread. The next day I eat this whole wheat bread, it's really solid. It's harder. But it's full. No sugar. It's a little less guilty. It's salty with salt. After eating this, I ate the bread made of high gluten flour last time. It really has some flavor. But the calories are also up. Ha ha ha ha ha ha ~ there are skills in making delicious dishes.
