Chinese Whole Wheat Toast

Name: Chinese Whole Wheat Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Whole wheat flour; 85g High-gluten flour; 1 tablespoon bran; 4g Dry yeast; 130g water; 15g Caster sugar; 1 tsp salt; 10g milk powder; 15g butter

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Teacher Meng’s whole-wheat toast has been in my mind for a long time. But has been indulging in the bread machine. Bread machine bread is indeed very convenient, it does not require much care. However, artisanal bread must be reasonably arranged in time segments so that it can be given proper care at the right time. Especially in the middle and soup types, the front line is stretched, which makes people think about time and time.
Although I have been tossing a lot of bread from the bread machine recently, I still like the square and angular toast. After putting it aside for a long time, I finally mustered up the courage to turn to this medium whole-wheat toast. As the weather turns cooler, it takes longer to ferment. In the past, I couldn't wait for it to grow up, just because of time it rushed into the furnace. Be patient, and be patient, and finally grow to full touch. The square look really loves Sharen. "

Ingredients

120g Whole Wheat Flour
85g High-gluten Flour
1 tablespoon Bran
4g Dry Yeast
130g Water
15g Caster Sugar
1 tsp Salt
10g Milk Powder
15g Butter

Chinese Whole Wheat Toast

1. Middle-type dough ingredients: 120 grams of whole wheat flour, 85 grams of high-gluten flour, 1 tablespoon of bran, 4 grams of dry yeast, 130 grams of water

2. Pour all the ingredients into a large bowl

3. Knead into a dough, cover with plastic wrap for basic fermentation

4. Dough grows up

5. Main dough ingredients: 85 grams of high-gluten flour, 50 grams of water, 15 grams of caster sugar, 1 teaspoon of salt, 10 grams of milk powder, 15 grams of butter

6. Pour the main dough ingredients except butter and the medium dough into a large basin,

7. Stir until slightly smooth, add butter

8. Continue to stir until you can pull out a large piece of film

9. Put it in a large bowl, and carry out the second fermentation, about 60 minutes

10. The dough grows to 2 times

11. Exhaust, divide into 3 equal parts, round and relax for 15 minutes

12. Roll into an oval of 20*10 cm

13. Turn over, roll up

14. Put down

15. Put the rolled dough into the toast box, close the lid, and carry out the final fermentation

16. The dough grows to 9 minutes full

17. Put it in the oven, middle and lower, upper heat 190 degrees, lower heat 210 degrees, bake for about 30 minutes

18. Uncovered

19. Demoulding and letting cool

20. slice

Tips:
When placing the dough, pay attention to equal distances.
After baking, the upper cover sticks to the dough and cannot be opened, indicating that the surface has not been colored and shaped and needs to continue baking.
The fermentation time needs to be adjusted according to the actual situation.