Cooking Steps

1. 

   Step1:Mix all solid ingredients except butter.

2. 

   Step2:Slowly add clear water to mix. It can be determined whether to increase or decrease the amount of water according to the degree of dryness and wetness of the dough. But generally, it will not be too different from 210g.

3. 

   Step3:Knead the dough. Then knead the butter into the dough evenly. If the butter is just taken out of the refrigerator too hard, it can be slightly heated to make it soft. Or knead it directly by hand. But be careful not to melt.

4. 

   Step4:Knead the face until the film comes out. It used to take 40 minutes to get rid of the film. Later, I learned an efficient way to produce the film. I rubbed the dough flat and beat it evenly with a rolling pin for about 10 minutes. After that, I knead it again and it will produce the film soon. You can try it.

5. 

   Step5:The dough is fermented for the first time. Cover the dough with plastic wrap. Make it twice as big as the original dough. Divide the dough into three equal parts after making it. Cover the plastic wrap and place it for 20 minutes. Let the dough relax.

6. 

   Step6:Use a rolling pin to roll the dough into a rectangle and then roll it into a ball. After rolling, leave it for 10 minutes and repeat the action just now - roll it into a rectangle and roll it up.

7. 

   Step7:Put the rolled dough into the toast mould evenly, cover the fresh film for the second fermentation, and send the dough about 1cm higher than the mould height.

8. 

   Step8:Put the excess dough into the lid. Put it into the oven. Bake for 40 minutes at 170 ℃. The temperature of each oven is different. You can increase or decrease the temperature according to the actual situation.

9. 

   Step9:In this way, a square whole wheat toast will come out.