I haven't made toast anymore, and my hands feel a little raw.
Today I made two black whole wheat toasts, said to be black whole wheat, but not 100% black whole wheat, because the pure black whole wheat toast can not rise too high, the taste is also very rough, so I added less than 20% of the black whole wheat to the high gluten flour.
Toast with black whole wheat flour is very fragrant, and the softness is not worse than that of pure wheat. The organization is a little rough, so I'll just give it a 60.
The Polish varieties used for this toast, although the preparation time is a little long, but the toast tastes really good, two large toasts ate for 3 days to eat, but on the third day it was still soft as ever. The Polish species are indispensable!
【Polish species】 70 grams of high gluten flour, 1 gram of ordinary dry yeast, 70 grams of cold water
【Main dough】 400 grams of high gluten flour, 80 grams of black whole wheat flour, 4 grams of ordinary dry yeast, 4 grams of salt, 30 grams of caster sugar, 20 grams of milk powder, 350 grams of milk, 40 grams of butter
【Quantity】 450g toast *2 pcs
【Baking】 Medium and lower layers, heat up and down at 180 degrees for 35 minutes
【Production】
1. The main dough material and Polish dough are prepared; the blue-edged bowl is Polish dough, which needs to be made several hours in advance, fermented at room temperature or refrigerated in the refrigerator, and the dough can be used nearly 3 times the original;
2. Put all ingredients except butter and salt into a kneading bucket;
3. First whisk at low speed into a ball, then turn to high speed to whip, when the dough can hold out the thick film, add softened butter and salt;
4. First whip at low speed, so that the butter is completely integrated into the dough, and then turn to high speed to whip, the dough is not sticky to the basin wall, non-stick to the hand, can prop up a flexible film; because of the intervention of black whole wheat, it is difficult to reach the complete stage;
5. Round the dough, enlarge the basin, cover the plastic wrap, the base fermentation temperature 28;
6. Hair to 2 times larger, fingers dipped in flour poke holes in the top, do not collapse or retract;
7. Place the dough on the board, gently tap the exhaust, weigh and divide into 6 equal parts, knead separately, and relax for about 15 minutes;
8. Roll out into an oval shape, roll into a roll, and relax for about 20 minutes;
9. Gently press the roll flat, smooth and face up, roll out a slender strip about 40 cm long, and roll it over twice;
10. Roll into rolls from top to bottom, stack in a 450g toast box, secondary fermentation, temperature 35, humidity 80;
11. When it is full at 8 or 9 minutes, the oven is preheated to 180 degrees; the surface can be brushed with egg liquid or not;
12. Put into the preheated oven in the lower layer, 180 degrees, 35 minutes, cover the tin foil after the surface color is satisfactory; after the oven is shaken a few times, demold, let cool and then put into the bag to save.
1. The amount of flour used in Polish seeds is about 20% of the total amount of flour in the dough; after refrigeration fermentation, the flavor is more intense than that of fermented at room temperature; toast or bread made of Polish seeds can delay aging and leave it for three days without drying and hard;
2. The temperature and time of baking are adjusted according to the actual situation of the oven used and the material of the mold.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".
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