[Queen's kitchen] red wine, milk flavor, whole wheat toast (after yeast, oil and salt) recipe-Chinese Food-best chinese food recipes-cooking food

[Queen's kitchen] red wine, milk flavor, whole wheat toast (after yeast, oil and salt)

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PS - Golden 450g toast box after oil and salt method. Oven - Changdi 32gs ❷ large amount of water. Generally, 10g of liquid is reserved. If the dough is sticky, you can use hand oil and hand powder, but don't overdo it. If the toast has a high drawing effect, you need the hand mask. Personal experience is that a little dough is easy to get out of the film. The dough will not stick to the temperature and humidity of the second hair during the rubbing process. Basically maintain 75% 85% humidity and temperature at about 38 ℃. The second rolling must be relaxed for 15min

Cooking ingredients

whole wheat flour:25g

Cooking Steps

Step1:Mix all materials of the fermentation head until no particles are covered with fresh-keeping film and refrigerate for more than 15 hours (no more than 3 days). I refrigerated it for 20 hours. Remove. Then pour it all into the toaste

Step2:Except butter and salt. Other materials are put into the bread machine. Mix to expansion phase. Then add the oil salt. Knead to complete stag

Step3:The film must be released.

Step4:Ferment to twice the siz

Step5:Exhaust rounding. Roll it directly into a tongue shape and roll it up (completely remove the small bubbles when exhausting) and cover with the fresh-keeping film to relax for 15 minute

Step6:Interface up again long bar

Step7:Roll up interface down into the mold. Send to nine ful

Step8:Heat up 120, heat down 180, bake the lower layer for 8 minutes, and then cover the tin paper. Then I'll heat up and down 180 layers and continue to bake for 35min in my oven Changdi 32gs. Please adjust the baking time according to your own oven and the time when the tin paper has been covered. Demould immediately after baking. Put it on the side. It can prevent the waist from collapsin