I like to make toast recently, probably because I bought a new mold, and it’s really good to use it~~~ I’m out of it, the toast is lying out~(≧▽≦)/~ Fang Zi comes from the embryo and toast of love and freedom. The wheat germ bought in the cabbage caterpillar seems to have been used 1 or 2 times. I usually don't want to use it. When wheat germ is added, there is a scent of wheat, which is more than a normal white toast. And I feel more healthy~~~ I like the taste of these whole wheats~ wheat germs. Old rules, replaced with the practice of your favorite Poolish yeast. Make a starter before going to bed the night before, let him ferment overnight. Continue to operate the next day, if not directly used, the yeast can be stored in the refrigerator for 2 days, in fact, one week should be OK~ Wheat Germ Toast (one serving of 450g toast):
Specifically, you can point to http://blog.sina.com.cn/s/blog_6d32cc9201018h0l.htmlrMix the material in the starter and ferment overnight at room temperature. To a very large number of bubbles, tapping will collapse. It can be used directly or in the refrigerator.
Add the material of the main dough, pour out the film, add butter to the whole.
The main fermentation is 2 times larger than the dough, and the fingers poke into the point where the dough does not rebound.
Exhaust, split, spheronize, slack, and shape into the mold.
After the second round is completed, 180 ° C, middle and lower layers, 40 minutes.
Immediately after release, the mold was released, and after lying down, it was sliced.
In fact, even the handcuffs, the glove film really did not come out haha, but also relatively lazy, almost a large film stopped to stop ~~~rr rr The surrounding organization is still a little tight ~ even the level of the meal or the level of the meal package ~