Black Whole Wheat Old Noodle Toast
1.
Group photo of the ingredients: Take out the black whole wheat old noodles from the freezer and use them after they are completely thawed.
2.
All the ingredients except butter are put into the kneading bucket; the water absorption of flour is different from the consistency of milk, you can reserve about 20 grams, and add it as appropriate depending on the state of the dough.
3.
The dough is kneaded into a ball, smooth and soft, and softened butter can be added when the thick film can be pulled out.
4.
First, beat the butter into the dough at low speed, and then at high speed until the dough is soft and smooth and does not stick to the wall of the basin, which can hold up a transparent and elastic film. Because a large amount of black whole wheat is used, do not force the perfect glove film.
5.
The dough is rounded and placed in a basin, and the Mongolian plastic wrap is basically fermented in a warm and humid place.
6.
When the dough has doubled in size, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking, and fermentation is successful.
7.
Divide the dough into 2 equal parts, knead round, relax for about 10 minutes, roll into a beef tongue shape, roll into a roll, and relax for about 15 minutes.
8.
Roll the loose noodles into noodles a little shorter than the length of the toast box.
9.
Roll up into a roll from top to bottom.
10.
The green yard is placed in a 250g toast box and fermented in an oven or fermentation box at a temperature of 38 and a humidity of 85; or spray an appropriate amount of water in the oven to increase the humidity.
11.
When the green body is about 9 minutes full, brush the surface with egg liquid and sprinkle an appropriate amount of raw black and white sesame seeds; preheat the oven to 195 degrees.
12.
The green toast is sent to the middle and lower layer of the preheated oven, and the fire is 180/195 degrees for 22 minutes; when the color is satisfied halfway, the tin foil can be covered; the temperature and time can be adjusted according to the actual situation of the oven and the material of the toast box.
13.
After being out of the oven, shake it a few times, demould, and put it in a bag when it is warm to your hands.
14.
Black whole-wheat old noodle toast, low-fat, nutritious and healthy, and tastes good~
Tips:
1. The term for old noodles in Chinese-style noodles is old fat, noodle fertilizer, starter, and noodle primer, that is, cut out a piece of completely fermented dough and place it in the next dough; use it in the refrigerator the next day, and keep it in the refrigerator every other day. Use it for a few days and freeze it before use. The amount of old noodles is generally not more than 20% of the total dough. The amount of my formula is a little more, and the fermentation speed is faster than that of the old noodles and the standard. The amount of noodles is faster, so the amount of yeast used in the main dough is less than the conventional amount;
2. The shape is not limited to toast, and it can be made into non-mold shape buns;
3. The amount of white sugar I use is very small. The amount of sugar can be adjusted according to personal taste. When the amount of sugar exceeds 8% of the amount of flour, it is advisable to use high-sugar-tolerant dry yeast. If you use a fresh amount, the amount is 3 times that of dry yeast; The role of the old face should also be taken into consideration when using, and some dosage should be reduced as appropriate.
