Wheat Germ Toast
1.
Mix all the ingredients (except butter) together and start kneading
2.
When the dough can be kneaded to support a layer of thick film, add butter and continue kneading until you take a small piece of dough and gently open it, you can easily pull out a transparent and tough film, and you can stop kneading.
3.
Knead smoothly and proceed to the first fermentation. When the dough rises to twice the size of the original dough, lightly poke the oil with your fingers. It does not rebound or retract, which means that the fermentation is successful. At this time, take it out and knead to exhaust
4.
Divide into three equal parts, cover with plastic wrap and let relax for 15 minutes
5.
Take a small dose, roll it out into a strip, roll it up from one end
6.
Put it in the toast mold
7.
Cover with a damp cloth, put it in the oven, select the fermentation function, and carry out the second fermentation
8.
When the noodles are baked to 8 minutes full, take out and brush with sugar water diluted with maltose, just a thin layer. (Note: If there is no maltose, it can be replaced by egg liquid. The same is true
9.
And sprinkle with a little coarse granulated sugar
10.
Put it in the oven, 180 degrees, the upper and lower fire, the lower level, 45 minutes (note: each oven is slightly different, the time and power are only for reference, you should make adjustments according to the temper of your own oven.
Tips:
Wheat germ has a rough taste, so it is not advisable to add too much to avoid blocking the production of gluten.
