Flaxseed Whole Wheat Toast

Name: Flaxseed Whole Wheat Toast
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 410g Queen Japanese Bread Flour; 30g Flaxseed chopped; 100g Old face; 25g milk powder; 6g salt; 40g Caster sugar; 13g Fresh Yeast; 55g Egg liquid; Around 285g Ice water; 50g butter

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

I originally planned to make whole-wheat toast, but I wanted to put some flaxseed on it, so today this flaxseed whole-wheat toast was born.
Although these high-fiber ingredients are used, the taste is not as rough as what we have seen, the skin is very thin, the inside is very soft, one piece by piece is torn and eaten, and one peak is gone before you know it!
The formula is based on the "soup type whole wheat toast" that I posted before. Instead of using old noodles, you can also put both. It has flavor, moisturizing, and delays aging, but the amount of powder and water All need to be adjusted slightly.
This recipe is for two pieces of 450 grams of toast——

Queen’s Japanese bread flour 410 grams Queen’s whole wheat flour 60 grams cooked flaxseed 30 grams egg one about 53 grams milk powder 25 grams butter 50 grams, salt 6 grams, fresh yeast 13 grams, 40 grams of fine sugar, about 285 grams of water old noodles 100 grams (30 powder + 70 water)

Flaxseed Whole Wheat Toast

1. Except butter and salt, the other materials are put into the kneading tank in the order of liquid first, then solid. Mix the materials at the second speed at low speed, and knead the dough at the fourth level after forming a dough.

2. Knead until you can pull out a thicker film, add soft butter and salt, mix in level 3 until no butter is visible, turn to level 5 and beat for 1-2 minutes at high speed

3. You can pull out the tough and hard-to-break film. The holes are slightly jagged. The surface temperature is measured between 24-26 degrees. If the surface temperature exceeds 26 degrees, stop making the noodles immediately and put them in the refrigerator to cool down.

4. Finish the dough, flatten it, put it in the fermentation tank, and ferment for 50 minutes based on 28°C and 75% humidity

5. The fermented dough is slightly patted to exhaust, and divided into 6 equal parts

6. Round separately, put it in the fermentation tank and continue to relax at 28 degrees for 20 minutes, then roll out into a rectangle

7. Fold both sides in half toward the middle, turn it over and roll it up a little longer, then turn it over and roll it up

8. The interface is pressed down, and the rolls are placed in the toast box in the same direction

9. Put it into the fermentation box at 35°C, humidity 80%, ferment to 8.5-9 minutes full, put it into the preheated air furnace, 165°C for 8 minutes to 150°C for 20 minutes