Brown Sugar Germ Toast

Name: Brown Sugar Germ Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 25g Wheat germ; 15g egg; 3g yeast

by Carmiflower

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

For the bread I made this time, I chose coarse grain wheat germ as the main product. Wheat germ is the nutrient essence of wheat. It contains a lot of dietary fiber. It is very good for the body to eat regularly. In addition to being healthy, of course, it must be delicious. With the addition of brown sugar, brown sugar has the effect of nourishing deficiency and nourishing blood. It is the most suitable to match the germ. Let's take a slice to fill the body with healthy energy.

High-gluten flour 250g Wheat germ 25g

Brown sugar powder 45g milk 50g

125g water, 15g eggs

Yeast powder 3g butter 25g

Ingredients

Brown Sugar Germ Toast

1. After all the ingredients are mixed except the butter, use a bread machine to knead the dough once, and then take it out and continue to knead and beat until it becomes gluten.

2. After the tendons are formed, add softened butter and continue to knead until the dough is complete. A large piece of solid film can be pulled out, and the kneaded dough will undergo basic fermentation.

3. The dough grows twice as large. After the basic fermentation is completed, the dough is flattened to vent, and then divided into 3 parts, and after rounding, cover with plastic wrap and relax for 15 minutes

4. After relaxing, roll the dough into a rectangular shape, turn it over, roll it out again, and then roll it up from top to bottom, pressing the bottom edge thinly and pinching tightly.

5. Put the rolled dough into a 450g toast box for final fermentation, put it in the oven, put some hot water, and turn on the fermentation function of the oven when the hot water is not so hot. The dough grows in the oven. Take out when the mold is eighth full

6. Preheat the oven, brush the surface of the dough with a thin layer of egg liquid, and bake at 180 degrees for 40-45 minutes (depending on the color of the dough, choose whether you need to cover the tin foil)