Whole wheat toast recipe

Whole wheat toast

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The milk in the original formula is 100g. The proportion of flour to milk is totally wrong. I use a toaster and flour. The dough is dry and hard. It's hard to reconcile. Ten minutes later, the toaster smelt of burnt plastic. It stopped working. Later, I got angry and scolded the person who wrote the prescription blindly on the Internet. It's no wonder that she only sends the finished product drawing without step drawing. And the finished product is not whole wheat toast. It's white toast. Then two hours later, the smell of plastic was not so strong. I plugged in the toaster again and found that it could move again. Quickly add some milk and continue to make noodles. So I add the milk according to the hardness and softness of the dough. According to the past experience of making toast, 150g180g milk is OK.

Cooking ingredients

high gluten flour:150g

whole wheat flour:150g

Cooking Steps

Step1:Prepare all ingredients. Weigh and prepar

Step2:Milk in the toaste

Step3:Salt in one corner, sugar in the othe

Step4:Break in an eg

Step5:Sift in 150g high gluten flou

Step6:Sift in 150g of whole wheat flou

Step7:Dig a hole in the flou

Step8:Yeast i

Step9:Turn on the toaster and noodle functions. After 20 minutes, add the softened butter and stir for another 20 minutes

Step10:Take out the dough and roll it. Put it into a container. Cover with plastic film and ferment in the middle and lower layers of the oven. Put a plate of hot water on the bottom layer to help keep the dough moist.

Step11:The dough is fermented to twice the size. Dip the flour with your fingers and poke a hole in the middle of the dough. The dough will not shrink or sink