Whole Wheat Charcoal Grilled Yogurt Toast

Name: Whole Wheat Charcoal Grilled Yogurt Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 30g Hard Red Whole Wheat Flour; 180g Char-grilled yogurt; 50g Light cream; 20g butter; 30g Caster sugar; 1 piece yolk; 4g High sugar tolerant yeast; 2g Rose sea salt

by Water pity

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

With the increasing demand for healthy diet, whole-grain foods are becoming more and more sought after. They are known for their low-calorie, high-fiber, and strong wheat aroma.
Whole wheat flour refers to the original color plain flour without adding brightener (peroxybenzoic acid) and gluten (potassium olfactory acid) to the flour. That is, how much wheat is put in and how much wheat bran-containing flour is produced. The crude fiber in this flour is the most beneficial to human health.
The so-called "whole wheat flour" in the domestic market is basically divided into three categories in terms of sensory and use: one is whole wheat flour without bran, the representative is Whole Wheat Flour from Austrian Baking (Backaldrin), and the other It is a kind of "whole-wheat bread flour" which is more common in the market. This kind of product is mainly produced by flour mills. The packaging is the same as ordinary flour. It is directly used as flour. It is the main ingredient of bread. The addition amount is 100%. One type is the whole wheat flour in the series of baking ingredients. The amount of whole wheat flour added to the bread is 10%-20% of the flour. This type of product is made by baking wheat through a special process and then adding some nutrients. The main feature is that the bread tastes fine, not rough, and has a strong wheat aroma. The toast used this time is whole wheat flour, so that the toast not only guarantees the dietary fiber, but also has a strong aroma of wheat, so that people who lose weight can improve their satiety and the taste is fully satisfied. Of course, if you want to lose weight, you can't count on whole wheat toast. It also requires a reasonable diet, adequate exercise, and a regular schedule of work and rest. It can't deify whole wheat toast.
The conventional method of toast is to ferment twice, which can make the dough texture more delicate. Of course, you can also use medium, liquid, etc., but this whole wheat toast is best not to choose the one-time fermentation method. Next, follow me to make a whole-wheat yogurt toast that is directly fermented twice.

Ingredients

Whole Wheat Charcoal Grilled Yogurt Toast

1. Prepare all the ingredients. This time I chose char-grilled yogurt. If you don’t like it, you can change it to plain yogurt, but it needs to be thicker.

Whole Wheat Charcoal Grilled Yogurt Toast recipe

2. All ingredients except butter and salt are put into the noodle bucket of the chef's machine, and the principle of liquid first and then solid is followed. Yeast and sugar are placed in different corners. (Yeast must be high-sugar-tolerant, don’t have a fluke mentality)

3. Start the cook machine at level 1 for 5 minutes, turn to level 2 after mixing, and beat for 15 minutes.

4. Then add the softened butter and rose sea salt. If there is no sea salt, add a little bit of salt. Start the cook machine again, and change to gear 3 for 5 minutes after 10 minutes in gear 2.

5. Take out the kneaded dough, the surface is oily, the film gently pulled out is strong and tough, not easy to break, the dough is fine.

6. Simply gather the dough smoothly, put it in a small basin, and carry out a fermentation.

7. Fermentation is complete when the dough is about twice as big. (Dip a finger with a little flour and insert a hole. There is no shrinkage around the hole, the dough is just fermented)

8. Divide the dough into two parts, pat gently to exhaust, cover with plastic wrap and relax for 20 minutes.

9. Take out a piece of dough and simply arrange it into a long oval shape, roll it out, and pat it off if you find any bubbles.

10. Turn it over and pull gently to arrange the rectangle.

11. Roll up from top to bottom.

12. Roll the other piece of dough in the same way, turn it over, arrange it, and roll it up from top to bottom.

13. Cover the two pieces of dough again and let it rest for 10 minutes.

14. After relaxing, take a rolled dough and roll it gently again, this time longer than the last time.

15. Still turning it over, tidying it up, rolling it up from top to bottom, squeezing the mouth tightly.

16. After the other piece of the same method is rolled, put it into two water cube toast boxes. (The water cube toast box here is 10*10*10cm)

17. Then put it into the oven for secondary fermentation. Prepare a bowl of hot water in the oven to create a relatively humid fermentation environment. (The oven fermentation setting is 36 degrees, the temperature of my oven is relatively low)

18. When the dough rises to eight or nine minutes full, take out the toast box and preheat the oven 180 degrees. (If it is a carbon steel toast box, it is recommended to lower the temperature)

19. After preheating the oven for ten minutes, put the toast box in the oven and bake the middle and lower layers for 35-40 minutes. (The temperature and time are for reference only, the temper of each oven is different)

20. After the baking is over, immediately take out the mold, shake it, release the mold, place it on a drying rack to dry to hand temperature, and seal it for storage.

Tips:
1. Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. Here, the queen hard red high-gluten flour is used.
2. The yogurt and whipped cream in the formula are relatively thick, and the liquid ratio needs to be adjusted according to the actual situation when making.
3. The brand and material of the toast box are different, and the baking time needs to be adjusted according to the usual situation of baking the toast.