Handmade whole wheat toast

Handmade whole wheat toast

Introduction:

"Whole wheat flour is rich in vitamins and minerals, and is a food with high nutritional value. Wheat can be divided into epidermis, endosperm and germ. Flour, is only part of the endosperm grinding into powder. However, whole wheat flour is made by grinding the epidermis, endosperm and germ together. It is a kind of flour containing the whole part of wheat. In addition to food fiber, whole wheat flour is also rich in iron, vitamin B1, vitamin E and various minerals. It is a kind of flour with high nutritional value

Production steps:

Step 1: before kneading the dough, you must first make the fermented seeds. Put the high gluten flour and the yeast dissolved in water into the mixing basin to mix.

Step 2: mix the materials in the mixing basin to uniform hardness. Then, knead in the mixing basin, do not move to the workbench

Step 3: after kneading to be integrated into a ball as shown in the picture, cover it with fresh-keeping film, and ferment it for 3-4 hours at 25 ℃ ~ 28 ℃. The production of fermented seeds is completed.

Step 4: coarse ground whole wheat flour

Step 5: in the process of kneading dough, to use coarse ground whole wheat flour, it is necessary to soak in water. First mix thoroughly with scraper, then add water. In order to prevent drying, cover whole wheat flour tightly with plastic film and let it stand for about 3 hours.

Step 6: wait until the fermentation seed expands to the size shown in the picture, it means that the fermentation has been completed

Step 7: use the scraper to make room in the fermentation seed, and then put the whole wheat flour, sugar, salt and skimmed milk powder in the material.

Step 8: mix slightly in a mixing bowl. After the dough is integrated into a dough, it is moved to the workbench and made according to the basic process of bread. After the production, the dough is fermented. Put the dough into a basin and cover it with plastic film. Ferment at 28 ℃ ~ 30 ℃ for 30 ~ 40 minutes

Step 9: put the fermented dough on the chopping board and roll it round. Let it stand for 20 minutes for intermediate fermentation,

Step 10: when the time is up, fold the dough in half and pinch the end tightly to make dumplings

Step 11: place the dough lengthwise and roll it with a rolling pin. As the edge of the dough is easy to store carbon dioxide, use a rolling pin to press out carbon dioxide while rolling

Step 12: fold the top 1 / 3 of the dough, then fold the bottom 1 / 3. Due to the dough to be put into the mold, so fold with the length of the mold

Step 13: take the center of the folded dough as the fold line, then fold it in half, and press the part of the mouth tightly with your wrist, so that the mouth is tightly sealed

Step 14: make the dough the same length as the model. If the dough is too large, press it in and make it the right size.

Step 15: put the dough into the greased model and close to the bottom. In this way, the surface will expand easily.

Step 16: let the bread germ ferment twice until the toast mold is full

Step 17: Brush egg liquid on the surface of fermented bread germ

Step 18: the oven temperature is about 200 ℃, preheat for 5 minutes, bake for 30 ~ 35 minutes

Step 19: cool the toast (put it in a fresh-keeping bag) and cut it into slices the next day

Materials required:

High gluten flour: 175g

Yeast: 2G

Whole grain flour (whole wheat flour): 75g

Water (for soaking whole powder): 63g

Sugar: 15g

Table salt: 5g

Skimmed milk powder: 5g

Cream: 8g

Shortening: 8g

Egg liquid (glazing): appropriate amount

Note: although whole wheat flour is highly nutritious, it does not mean that all breads are suitable for making whole wheat flour. The reason is that whole wheat flour is difficult to form a network structure of gluten, so bread is not easy to expand. Therefore, the use of whole wheat flour is, most will mix more than 60% of high gluten flour before use.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet