Chinese Food
Super soft whole wheat Hokkaido toast (low sugar and no butter)
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Hokkaido toast is generally made of very heavy materials. High sugar and high oil. Cream has brought more than 35% fat. 70g cream contains about 24g fat. It is enough to make 250g powder of toast. The addition of whole wheat bread flour can reduce the GI value of toast. It is more suitable for you who pursue health. The water content of light cream is about 60%. The water content of egg liquid is about 70%. According to this water content, the total water content of dough material is 175g. Make a super soft whole wheat Hokkaido toast with 70% water content.
Cooking ingredients
Cooking Steps
Step1:Pour the dry and then the wet ingredients into the bread mixing barrel. Pour the yeast into the yeast box.
Step2:Baking color selection standard. Open program 2 soft toast.
Step3:Prompt to finish after 4-20.
Step4:Two minutes after completion, pour out the air rack and wrap it in a fresh bag until the palm temperature is reached.
Step5:Slice after complete cooling.
Cooking tips:I remember a friend asked how to make the crust of toast hard. The cut tissue has small particles stuck on the bread knife. It looks like it's not cooked. The taste is not good at all. That's because it's sliced as soon as it's baked. Toast wants a soft skin. Slices don't fall. You must wait until it's cool to palm temperature. Wrap it in a fresh bag. Let it stand at room temperature until it's completely cooled. Slice again. Just out of the oven. The inside of the bread is still in the process of ripening. It needs to wait for the internal water vapor to evaporate to the skin slowly. So it needs to cool this process. Although the toast just out of the oven is too fragrant and attractive, you can't eat hot tofu in a hurry. There are skills in making delicious dishes.
