Whole wheat toast
Overview
The concept of health has become what everyone is pursuing, and whole-wheat food has swept the entire Asia. The whole-wheat toast brought by Weiyu this time is a good choice for breakfast or afternoon tea. Friends who like it, start it quickly! Let’s make some whole wheat toast with the drizzle. The recipe ratio is two 450g pieces of Yamagata toast.
Tags
Ingredients
Steps
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Mix the ingredients and knead into a film, roll into a ball. Place in a container, cover with plastic wrap and ferment
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Ferment until 2 to 2.5 times in size. Dip your fingers into a little dry powder and insert them into the dough until the surface does not shrink or collapse.
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Take out the fermented dough and deflate it with your bare hands. Divide it into 6 equal parts, roll into balls, cover with plastic wrap and let rest for 15 minutes. (Just relax for 10 minutes in summer)
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Take a piece of dough, flatten it and roll it up from top to bottom.
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Put the rolled dough rolls together, cover with plastic wrap and let rest for 10 minutes.
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Take a dough roll, flatten it to remove excess air bubbles, roll it into a beef tongue shape, and roll it up from top to bottom
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Rolled dough rolls, each roll should be rolled into about 2 to 2.5 rolls.
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Put it into the toast box for fermentation. It can be fermented in the oven or in the fermentation box. Use the oven to ferment in light rain. Put a bowl of hot water in the oven, the temperature is within 38 degrees, and the humidity is about 75%. Ferment until 9 minutes full.
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Fermented toast embryo.
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At this time, the oven is preheated to 180 degrees, and the upper and lower heat have been preheated. Send the toast embryos into the fully preheated oven for baking. Bake at 180 degrees for 40 minutes.
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It’s out~
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It’s good to eat the cut noodles as they are or with jam
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Very soft whole wheat toast~
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Single close-up
