Low sugar whole wheat toast recipe-Chinese Food-best chinese food recipes-cooking food

Low sugar whole wheat toast

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This is a toast that is especially suitable for making staple food. The sugar content is less than 10% of the powder content. It can hardly taste sweet. So making sandwiches is also a first-class fit. It's not tasty. It's healthy. The recipe is a 450g standard toast box. The weight of dough is about 470g. It's a little cramped. So it can only be made with a cover. I made twice the amount. ACC said. Actually, I'm lazy. The largest sum of flour in the toaster is 900g. I want to make two pieces of toast at a time. So the amount of flour in the toast is controlled. But it's still more than the maximum. It's called adventure. Please don't imitate it. Of course, the chef machine is another matter. Another thing. I used to buy whole wheat bread when I didn't make bread myself. But now I think it's silly. The so-called whole wheat bread is just dyed bread. There's no bran. The color is good-looking brown. It's even and delicate. After all, I can't make it by myself. -

Cooking ingredients

powder:8

high powder:180g

whole wheat flour:90g

Cooking Steps

Step1:Ingredients - 180g high flour, 90g whole wheat flour, 18G olive oil, 126G milk, 40g egg, 18G sugar, 3G salt, 4G yeas

Step2:Put the liquid materials into the bread machine after weighing.

Step3:Put the flour into the toaster again. It should be noted that the salt can't contact the yeast directly, so it must be opened separately.

Step4:Stir until you can pull out the transparent film. The toaster is about 40 minutes, but different brands and models are different. But do not over stir to avoid over mixing.

Step5:Ferment to 2-3 times of the original size. This process can't be determined by time. It needs to be judged by state. It's most appropriate to poke a hole by hand without rebound or sink.

Step6:They are all divided into three small dough (I make twice the amount). Slightly knead the dough and put the plastic film on the back cover to relax for 15 minutes.

Step7:Roll the dough into a tongue shape. One side is slightly thinner.

Step8:From the thick side.

Step9:Put it into the toast mold. First pull aside on both sides, then put the middle one. Then ferment in the space with a certain humidity at a temperature of 35 ℃. The fermentation environment is different from person to person.

Step10:When it comes to the mold, it's about eighty-nine percent full. When it comes to eight percent full, the corners are round. When it comes to nine percent full, it's right angle.