Domed Whole Wheat Toast

Name: Domed Whole Wheat Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 175g High-gluten flour; 2g Dry yeast; 113ml water; 75g Whole wheat flour; 15g White sugar; 5g salt; 5g milk powder; 16g butter; Some Egg white liquid

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Teacher Meng also has a whole-wheat toast, which is grown in whole-wheat. But this whole-wheat toast is soaked in water and then kneaded with yeast to form a dough. The whole wheat flour used for soaking looks very coarse, and the formula also specifically states that the whole wheat flour is "grinded". There happened to be a slightly coarse whole wheat flour in my hand. Although it did not look as coarse as the picture, it was irreplaceable. There was no coarser one.
Patience is the first thing. Watching the dough grow out of toast boxes, I am very happy and careful, holding it gently, watching the trembling appearance of the dough, and suddenly I feel like holding a balloon, as if I would not pay attention. "Puff" and disappeared. When the baking is finalized, all the hanging hearts are considered to be let go. As soon as the bread was poured out of the box, only a strong aroma of wheat came to the face. "

Ingredients

Domed Whole Wheat Toast

1. Fermentation species: 175 grams of high-gluten flour, 2 grams of dry yeast, 113 ml of water

2. Pour all the ingredients into the bowl,

3. Knead into a dough, cover with plastic wrap, and ferment at 28-20 degrees for 3-4 hours

4. Main dough: 75g whole wheat flour, 63ml water, 15g white sugar, 5g salt, 5g milk powder, 16g butter

5. Pour the water into the whole wheat flour

6. Mix well, cover with plastic wrap, and leave for about 3 hours

7. Yeast fermentation is complete

8. Pour the yeast, soaked whole wheat flour, salt, sugar, and milk powder into the bread bucket

9. Start the kneading program and stir for 13 minutes

10. Add butter, start the kneading process again, and stir for 30 minutes

11. Into a dough that can pull out the film

12. Put it in a bowl, let it rise for 30-40 minutes, the dough will grow up

13. Take out, spheronize, relax for 20 minutes

14. Turn over and squash

15. Fold the two sides to the middle, pinch the interface tightly

16. To flatten

17. Roll out to about 40 cm long

18. Fold in three and flatten and vent

19. Roll up

20. Pinch the interface

21. Put it in a mold and leave it to ferment for about 60 minutes at about 35 degrees

22. The dough grows to the mouth of the box, and the surface is brushed with egg white liquid.

23. Put it in the oven, middle and lower level, lower the heat to 200 degrees, increase the heat to 180 degrees, bake for about 30-35 minutes

24. Golden surface, baked

25. Immediately demould and let cool

Tips:
The joint part of the dough must be pinched tightly to prevent it from cracking during baking.
Egg white liquid and a liquid diluted 1:1 with egg white and water.
The baking time and firepower need to be adjusted according to the actual situation of the oven