Recipe: Wheat germ toast (direct method)

Home Cooking Recipe: Wheat germ toast (direct method)

Notes:

Wheat germ is rich in vitamin E, vitamin B1 and protein. It is often eaten well and put into the toast dough to increase the aroma. The formula is a 450g toast. Today it is still 385g toast. Because the toast with more grains is not tall, I will choose to use 385g to make the toast.

Ingredients:

Steps:

  1. Home Cooking Recipe: Place the wheat germ in an oven preheated to 150 ° C, bake for 6-7 minutes, remove and let cool.

    Place the wheat germ in an oven preheated to 150 ° C, bake for 6-7 minutes, remove and let cool.

  2. Home Cooking Recipe: Pour all the ingredients into the basin and start to knead. Remember that white sugar, salt, and yeast cannot be in direct contact to prevent yeast failure. This time the formula was corn oil, so I added it at the beginning, until I got the dough from the film, and finished the dough almost completely.

    Pour all the ingredients into the basin and start to knead. Remember that white sugar, salt, and yeast cannot be in direct contact to prevent yeast failure. This time the formula was corn oil, so I added it at the beginning, until I got the dough from the film, and finished the dough almost completely.

  3. Home Cooking Recipe: Roll the dough into a round shape, pinch it tightly, place it in a warm and humid place for one shot, and use a reference temperature of 26 degrees / 70% humidity to ferment twice.

    Roll the dough into a round shape, pinch it tightly, place it in a warm and humid place for one shot, and use a reference temperature of 26 degrees / 70% humidity to ferment twice.

  4. Home Cooking Recipe: At the end of the haircut, you can poke a hole in the dough with your fingers and high-powder. The hole does not rebound or rebound slightly. If the dough collapses, the fermentation will be excessive. The over-fermented dough can not be reused.

    At the end of the haircut, you can poke a hole in the dough with your fingers and high-powder. The hole does not rebound or rebound slightly. If the dough collapses, the fermentation will be excessive. The over-fermented dough can not be reused.

  5. Home Cooking Recipe: The dough which was finished at the end of the hair was divided into 3 portions on average, rounded, and covered with a plastic wrap for 10 minutes.

    The dough which was finished at the end of the hair was divided into 3 portions on average, rounded, and covered with a plastic wrap for 10 minutes.

  6. Home Cooking Recipe: After the first roll, relax for another 10 minutes.

    After the first roll, relax for another 10 minutes.

  7. Home Cooking Recipe: After the second roll, you can go to the second round, and the second reference temperature is 38 degrees / 80% humidity.

    After the second roll, you can go to the second round, and the second reference temperature is 38 degrees / 80% humidity.

  8. Home Cooking Recipe: It can be used with 450g toast molds and 2 to 9 points. I use 385g toast molds to be 1-2cm higher than the mold and then baked in the oven. At the end of the second round, preheat the oven to 180 degrees in advance, and bake for 35 minutes to get out of the oven. You can cover the tin foil if you are satisfied with the color.

    It can be used with 450g toast molds and 2 to 9 points. I use 385g toast molds to be 1-2cm higher than the mold and then baked in the oven. At the end of the second round, preheat the oven to 180 degrees in advance, and bake for 35 minutes to get out of the oven. You can cover the tin foil if you are satisfied with the color.

  9. Home Cooking Recipe: Come out~~~ If you have questions about the tutorial, you can go to Weibo to find me. I will reply the first time after seeing it. Sina Weibo nicknames: Xiao Ai is not busy.

    Come out~~~ If you have questions about the tutorial, you can go to Weibo to find me. I will reply the first time after seeing it. Sina Weibo nicknames: Xiao Ai is not busy.

Tips:

1. When you are kneading, you can reserve 30g of milk and slowly add it. 2. When shaping or rolling, if the dough is sticky, you can sprinkle a little hand powder to prevent sticking.


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