[Live Recipe] Whole wheat toast is delicious too, the whole house is full of wheat fragrance!

whole wheat flour retains all the ingredients of wheat grains. It has high dietary fiber and obvious thick gluten grain taste. Although it feels rougher than ordinary flour, it has a stronger wheat flavor and higher nutritional value!

This toast uses the method of hydrolyzing whole wheat, so that the bran of the whole wheat can fully absorb water so that the finished product maintains a moist taste. Through overnight refrigeration and hydrolysis, it can promote the formation of gluten and enhance the aroma and sweetness of wheat~

sesame Whole wheat toast

TIPS

1, the above formula materials are two 450g toast modules.

2 Due to the different water absorption of each flour, do not add liquid materials all at once, and the water absorption of whole wheat flour will be relatively large, please increase or decrease according to the state of the dough.

3. Because whole wheat flour is rich in wheat bran, it will affect the production of gluten. When kneading the dough, pay attention to the state of the dough and don't over-mix it to avoid cutting off the gluten. Knead it to a very gluten and elastic state.

4. The baking temperature and time are for reference only. Please adjust appropriately according to the temperature performance of each oven and the mold used. The Sanneng golden corrugated toast box is used. The baking color will be different for different molds.

5. In whole-wheat bread, when the proportion of whole-wheat flour is large, the taste of the finished product will be relatively rough. When additional materials with high protein content are added, the softness and fineness of the bread can be appropriately adjusted. Milk and eggs are used here. The finished toast is soft and chewy, and has a great taste. In addition, cooked sesame seeds are added. The more you chew, the more fragrant it is. It is a healthy and nutritious toast!

Material

Hydrolyzed Whole Wheat Dough: Queen T150 Whole Wheat Flour 150g, Queen T170 Rye Flour 50g, Water 200ml,

Dough Material: Queen Japanese Toast Powder 350g, Sugar 50g, 1 Egg, Milk 120ml±, Fresh Yeast 12g, butter 45g, salt 6g

Accessories: 40g black sesame seeds, 30g white sesame seeds 30g

" production steps"

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Make hydrolyzed whole wheat dough 1 day in advance: Mix whole wheat flour and rye flour with water, cover and refrigerate overnight, and set aside.

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Before kneading the noodles, roast the sesame seeds to fragrant. Preheat the oven up and down at 150 degrees. Bake for about 12 minutes. Turn it over in the middle. After baking, mix well and cool for later use.

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Prepare the ingredients before kneading, cut the butter into small pieces to soften, and weigh the salt. Add the dough ingredients except butter and salt to the mixing bucket of the CM707 chef machine. Do not put the yeast together with the sugar. Turn on the first gear and knead until it is basically a dough. Add the hydrolyzed whole-wheat dough to

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, turn on the cook machine to knead for 1 minute to form a dough, then turn to 4 to knead for 3 to 4 minutes. After kneading the dough until smooth, add butter. After the butter is completely blended for about 1 to 2 minutes, add salt and wait for the salt to mix. Use medium-high speed (4th gear for 2 to 3 minutes) to knead until the expansion stage. Knead the dough until the surface is smooth and expand, and then add butter. After the butter is fully fused at a low speed, add salt and knead at a slow speed, then turn to medium and high speed kneading until it has good stretchability.

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Add the toasted and mixed cooked sesame seeds and knead them.

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The dough is taken out and rounded into a dough with tension on the surface, and put into the fermentation box.

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fermentation tank, set the temperature in advance to 28 degrees, humidity 75%, add hot water to the water box for humidification, and put the dough into the basic fermentation to about twice the size. (The time is about one hour, depending on the status)

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Take out the fermented dough, divide it into 6 equal parts, vent the dough and place it in the fermentation box to relax for about 30 minutes.

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Flatten the loose dough, turn it over and form itCylindrical shape, let the fermentation box relax for about 30 minutes.

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Flatten the loose dough first, and then roll it into a sheet.

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After turning the dough, arrange it into a rectangular shape and thin the end, roll the dough easily from top to bottom, and close the interface.

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Close the shaped dough to one side and discharge it into two 450g toast boxes.

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fermentation tank, set the temperature in advance to 32 degrees, humidity 85%, add hot water to the water box for humidification, and put the dough into the second fermentation to about 9 minutes full.

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The surface of the fermented dough is brushed with egg liquid. After the dough is put in, adjust the preheated oven temperature of 210 degrees to 160 degrees and 200 degrees, and bake for about 32 minutes. (Bake for about 15 minutes until the surface is beautifully colored and then covered with tin foil)

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After baking, the toast is immediately out of the oven. After shaking the table, it is hot and unmolded to the cooling rack to let cool.