The first time I made the whole wheat toast is so high, I will come and share it with you.
First, make a medium-sized dough, and mix all the materials of the dough to form a dough. It is best to make the dough in advance one night in advance, put it in the refrigerator, and take it the next day.
In the above picture, I probably fermented for 12 hours, the volume became 3-4 times larger, and the inside was honeycomb-shaped, which was usable.
Cut the medium dough into small pieces and put all the ingredients except the butter into the baking pot to make the noodles.
The medium-sized dough is easy to film out, so don't over-noise when you knead the dough. If you paint it like this, there is no residue on the pot wall. When the dough is rolled up, you can put the butter in it and expand it completely.
Finished, get a glove film~
The dough is rounded, the bottom is tightened, and it is fermented in a warm and humid place (26 degree environment). The fermentation time is 30 minutes. This time, 70% of the seeds are made, so one fermentation only depends on the time. State, everyone must remember.
The appearance of the finished dough is a reference for everyone.
The dough was slightly vented and divided equally into 3 portions, averaging about 150 g per serving.
Roll the divided dough into a circle, pinch it tightly, and let it relax for 10-15 minutes in a hair environment.
After the loose dough is double-twisted, it can be placed in the mold for two shots, and the second temperature is 38 degrees.
From the second to the 8-9 minutes, you can put it into the oven preheated to 180 degrees, bake for 35 minutes, and you can cover the tin foil when you look at the surface.
Today, this whole-wheat toast has an explosive power, and it will rise in 5 minutes after entering the furnace. If you have questions about the tutorial, you can find me on Weibo. I will reply the first time after seeing it. Sina Weibo nicknames: Xiao Ai is not busy.
I heard that the kitchen can send GIF maps, add it today.
1. You can reserve 10-30g of water in the main dough formula and add it slowly. 2. If you stick your hands during the operation, you can sprinkle some high-gluten flour to prevent sticking and facilitate operation.