#炉美食# Pecan Whole-wheat Small Toast

Name: #炉美食# Pecan Whole-wheat Small Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Whole wheat bread flour; 58g water; 1.5g Dry yeast; 36g High-gluten flour; 33g Chopped pecans; 5g Sugar; 2g salt; 5g butter

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

A box of pecans.
Always eat walnuts, the memory of this pecan seems to have disappeared. It is rare to receive such a box of pecans, and I am no longer satisfied with eating it directly. There happened to be a toast about pecans, whole wheat.
There is a bag of whole wheat bread flour at hand, I thought I would use it instead of all the flour in the recipe. Seeing that the medium type dough that should have been made with high-gluten flour was replaced with whole-wheat bread flour, it did not seem to grow to such an ideal height. When making the main dough, the original whole-wheat flour was replaced with high-gluten flour. remedy. Hope the situation will not be too bad.
The dough that has been adjusted all the time seems to be pretty good. The dough was struggling in the low temperature of winter, somehow it was close to the upper edge of the toast box. Seeing it so hard, it seems to be exhausted, don't force it, just let it go.
After cutting, the pecan whole-wheat toast with reversed priority looks good. The not so pure and white bread core is embedded with pecan kernels, and the softness is the burnt aroma of walnut kernels. . . . "

Ingredients

#炉美食# Pecan Whole-wheat Small Toast

1. Medium species: 90 grams of whole wheat bread flour, 58 grams of water, 1.5 grams of dry yeast

2. Mix the medium dough,

3. Knead into a uniform dough, put it in a large bowl, and ferment at room temperature.

4. The dough has grown to twice as large and set aside.

5. Main dough: 36 grams of high-gluten flour, 33 grams of chopped pecans, 0.5 grams of dry yeast, 22 grams of water, 5 grams of sugar, 2 grams of salt, 5 grams of butter

6. Mix the main dough ingredients except butter with the medium dough,

7. Stir to form a uniform dough, add butter, and continue to stir.

8. To pull out the film,

9. Add chopped pecans,

10. Knead and round, cover with plastic wrap, and relax for half an hour.

11. Divide into two equal parts, round and relax for 15 minutes.

12. Roll into an oval shape,

13. Roll up, squeeze and close the mouth, close the mouth down, cover with plastic wrap, and relax for 10 minutes.

14. Roll long,

15. Roll up,

16. Close the mouth down, put in the toast box,

17. Fermented to eighty or nine minutes full,

18. Brush egg liquid on the surface,

19. Oven, middle and lower level, fire 180 degrees up and down, bake for about 30 minutes,

20. The surface is golden and baked.

21. Pour out immediately,

22. Let cool and slice and eat.

Tips:
Because there is more whole-wheat flour, the rise of bread is limited.
If you don’t like too much whole-wheat flour, you can replace the middle seed with the main dough flour.
The baking time and firepower need to be adjusted according to the actual situation.