Chinese Food
Wheat germ whole wheat dry fruit toast
(112359 views)
This toast is low in oil and sugar. The whole wheat flour inside has bran and germ. It is a kind of dough that can be made and eaten by the working people. It is a kind of dough that can be fermented by adding a small amount of yeast for a long time to produce gluten. The baked bread is very soft and the effect of drawing is also very good.
Cooking ingredients
Cooking Steps
Step1:1. Put all the materials into the bread bucket in the order of liquid first and then solid.
Step2:2. Start the dough program of the bread machine.
Step3:3. Knead for 10 minutes and then put in the big raisins that have been soaked and drained in advance.
Step4:4. Continue to start and face the program for 10 minutes.
Step5:5. Put it into a fresh-keeping box and refrigerate it overnight for basic fermentation.
Step6:6. Take out the dough the next morning. The volume of the fermented dough will increase about 2 times. Dip a little dry flour in your fingers and insert it into the dough. If the dough does not collapse, it will shrink back slightly to the state of navel, that is to say, it will be fermented.
Step7:7. Take it out and press it gently to exhaust.
Step8:8. Divide it into two parts. Relax.
Step9:9. Take a piece and roll it into a rectangular shape close to the length of the toast box.
Step10:10. Cut it into three equal parts as shown in the figure.
Step11:11. Braid into three braids.
Step12:12. Put it into the toast box for secondary fermentation at room temperature.
Step13:13. Fermentation to 7-minute full mold state.
Step14:14. Preheat the oven at 150 degrees. Cover the toaster and bake it in the oven for 35 minutes, then take it out.
Step15:Finished product drawin
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Step19:Finished product drawin
Cooking tips:This kind of toast is the quantity of two 300 grams of toast boxes. The method of making old noodle is to mix 100g bread flour (medium gluten flour), 64g water, 1g dry yeast and 2G salt to form a dough. After one hour of fermentation at room temperature, it is put into refrigerator for refrigerated fermentation for 15-17 hours (it can be kneaded into a dough in summer and then put into refrigerator for refrigerated fermentation directly). When the old noodle is used, weigh the number of grams to be used and return to room temperature. Divide them into 50g pieces and refrigerate them. They must be used up within one month. There are skills in making delicious dishes.
