Whole wheat toast

Overview

Many people don’t like to eat whole-wheat bread because it has a rough texture, especially children. So although this toast is whole-wheat toast, in order to ensure the texture of the bread, generally not too much whole-wheat flour is added. However, because it contains wheat bran and the oil and sugar content are not high, it is still relatively healthy. I’m sure kids who don’t like whole wheat toast will also like it.

Tags

• baking
• maternity
• old man
• breakfast
• toast
• butter
• high gluten flour
• soft white sugar
• whole egg liquid
• whole wheat flour
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put 150 grams of cake flour, 3 grams of yeast, 15 grams of sugar, and 145 grams of milk into a bowl.

   

2. 2 No need to knead, just use chopsticks to stir and mix.

   

3. 3 Cover with plastic wrap and ferment until doubled or triple in size.

   

4. 4 grams of cake flour, 40 grams of whole wheat flour, 20 grams of sugar, 28 grams of egg liquid, 3 grams of salt, 72 grams of milk. Mix all raw materials and fermented starter evenly until soft and smooth.

   

5. 5 Knead until the gluten expands, add 20 grams of butter, and continue kneading until complete.

   

6. 6 Shape into a round shape and place in a bread machine to ferment.

   

7. 7 Ferment until 2-2.5 times in size (about an hour).

   

8. 8 Take out the dough, divide it into three parts, let it rise for 20 minutes, roll out one piece of dough into an oval shape.

   

9. 9 Turn it over, roll it up from top to bottom, and put it all into a toast mold. Place the toast mold in a warm place to ferment until it is 7-8 minutes full. Cover the toast lid and place it in a preheated oven at 180 degrees for about 40 minutes. Unmold it, take it out and let it dry to palm temperature, then seal it in a bag and store it