Soup Type Whole Wheat Toast

Name: Soup Type Whole Wheat Toast
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g High-gluten flour; 100g water; 60g Whole wheat flour; 85g milk; 30g Egg white; 10g milk powder; 40g Sugar; 1 teaspoon Dry yeast powder; 1/4 teaspoon salt; 25g butter

by Xi Le Niang

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Tangzhong means "warm thin dough" in Japanese. Its principle is to heat flour by temperature to make the protein gelatinized, and then put the gelatinized soup into the dough material to make the dough absorb more Moisture makes the bread tissue softer and delays aging, which is why the softness of soup bread lasts longer. In addition to making toast dough, this recipe can also be used to make bread dough; in addition to adding whole wheat flour, you can also replace whole wheat flour with ordinary high-gluten flour or rye flour. This is a universal recipe, you can switch at will😊

Soup Type Whole Wheat Toast

1. 【Making Soup Type】
1. Add 100g water and 20g high-gluten flour into the mixing bowl, set 6 minutes/65 degrees/speed 1 to mix;

2. After mixing, pour it into the mold and put it in the refrigerator for 24 hours or more.

3. 【Kneading the dough】
Put the previously prepared soup, 85g milk, 40g white sugar, 30g protein, 10g milk powder, 1 teaspoon yeast, 200g high-gluten flour, and 60g whole wheat flour into the mixing bowl;

4. Set 30 seconds/speed increased from 3 to 6 to mix;

5. Add an appropriate amount of 1/4 teaspoon of salt, set for 7 minutes to knead; in the process of kneading, put 25g butter into small pieces from the opening of the mixing bowl lid (it is best to soften it in advance);

6. The kneaded dough is a bit sticky. This is normal. Put the butter on your hands to take the dough. Divide the dough into 3 or 6 portions (depending on the toast mold you use), cover with plastic wrap, and wake up for 15 minutes;

7. 【Dough shaping】
Take a dough and roll it into a rectangle; roll it up from top to bottom;

8. Place them in the mold after reshaping one by one;

9. 【Dough fermentation】
Put it in a warm place and ferment. If you make square toast, serve 7 minutes full; if you make Yamagata toast, serve 8 minutes full;
After the fermentation is over, preheat the oven to 180 degrees;

10. 【bake】
Put the fermented mold into the lower layer of the preheated oven; set 180 degrees/35-40 minutes to bake; remember to put tin foil on the Yamagata toast halfway to avoid burning;