Project Description

50% whole wheat toast

Should high-content whole-wheat toast be unpalatable? No no no… That’s because you haven’t tried this recipe!

Today we bring a 50% liquid-based whole-wheat toast.

High-content whole-wheat toast needs to pay attention to two points. One is that the noodle temperature should not exceed 26 degrees, and the other is not to over-whip the glove film. The recipe is the amount of 2 250-cube toast boxes. Follow the steps and you will be successful!

Material

Serving size: 250*2

100g water / 1.5g dry yeast / 100g whole wheat flour
150g high flour / 45g whole wheat flour / 14g caster sugar
Honey 14g / Salt 3.5g / Dry yeast 3.5g
28g egg liquid / 73g ice water / 17g butter
Mixed grains

Practice

1. Prepare the liquid seed one day in advance, add 100g water, 1.5g yeast, and 100g whole wheat flour.
2. Stir well, cover with plastic wrap and ferment overnight.
Step 3. The fermented liquid has obvious sour ferment taste and abundant stomata inside.
4. Put the liquid seed into the mixing bowl, then add 150g high-gluten flour, 45g whole wheat flour, 14g caster sugar, 14g honey, 3.5g salt, 3.5g yeast, 28g egg liquid and 73g ice water.
5. At the same time, don’t forget to turn on the air conditioner and bundle ice packs. Lowering the noodle temperature is one of the keys to the success of whole wheat toast.
6. The chef machine is stirred for 5 minutes at 5 levels. The mixing time is for reference only. After all, the performance of each person’s machine is different, which is almost the smooth state of the dough.
7. Then put in the 17g butter that has been softened in advance, and continue to stir for 3 minutes at 5 levels.
8. Note that the whole wheat dough should not be over-mixed. Try to stretch the film to reach 8-9 gluten. This is the second key to the success of whole wheat toast.
9. Roll the dough round, cover with plastic wrap at 28 degrees, and ferment for 45 minutes until the volume is doubled.
10. Then transfer the dough to the tabletop, and pay attention to dusting it to prevent sticking. Press 133g each and divide it into 4 evenly.
11. Press the dough to exhaust.
12. The smooth side is facing up, and the harvest is round in the round.
13. Narrow the bottom and pinch tightly.
14. Cover with plastic wrap and relax for 15 minutes.
15. Take out the loose dough, dust it with powder to prevent sticking, press to exhaust, roll it out and arrange it into a rectangle.
16. Then fold the left and right 1/3 in half.
17. Cover with plastic wrap and relax for 15 minutes.
18. Take out the loose dough again and roll it out according to the width of the toast box.
19. Then stretch the dough.
20. The bottom is flattened, which is convenient for closing and bonding.
21. Tap around to exhaust air.
22. Roll up from top to bottom.
23. Spray a little water mist on the surface, then glue the mixed grains and send them to the toast box.
24. Cover with plastic wrap, and ferment at 35 degrees for 40 minutes until it is 8 minutes full. Remember not to pursue height too much when fermenting, otherwise the gluten will be broken and it will tend to shrink during baking.
25. Put the toast box into the preheated oven, heat 160 and lower the heat for 180, and bake for about 35 minutes until the surface is golden. The specific temperature and time are for reference only. You need to adjust it flexibly according to your own oven temperament. If the color is faster, cover the tin foil.
26. Immediately shake the mold after it is out of the oven, and release the mold to cool down to avoid being stuffy in the toast box to absorb moisture and shrink back.