It tastes pure, and most importantly, it is healthy. It's great to eat breakfast directly or with other ingredients. Eating more is not fat, and the nutrition is balanced. We all know that the bread sold outside must have defects in additives. If you want to eat the purest taste, you may have to help yourself.
Today, I made a very healthy whole wheat toast to meet your health requirements. Low-oil and low-sugar whole wheat toast is rich in wheat flavor and soft after 3 days. Healthy breakfast starts with it! Take a few tablets in the morning and drink some hot drinks, which will definitely make you have a happy and healthy breakfast! Breakfast is excellent, delicious and nutritious. The key is to be healthy and not get tired of eating every day! Come and have a try.
Whole wheat low sugar and low oil toast
Making ingredients:
Medium-sized dough: whole wheat bread flour 150g high-gluten flour 25g yeast 2g water/milk 160g.
Main dough: 75g of high-gluten flour, 2g of yeast, 20g of milk powder, 50g of iced milk (the liquid is reserved for 20g), 3g of salt, sugar 15g, and butter 10g.
Production method:
1. First, make medium-sized dough, melt yeast in clear water, add whole wheat bread flour and high-gluten flour, stir until there is no dry powder, seal at room temperature for 30 minutes, and then refrigerate and ferment in the refrigerator for one night (about 17 hours); The state of the next day is to open the spider web structure;
2. Add materials other than butter and salt into the dough bucket, then add medium-sized dough to knead the dough until smooth, and add butter and salt to continue kneading the dough;
3. It is enough to pull out a thicker film. Whole wheat toast does not need to pull out the glove film, which will destroy the whole wheat tissue and there will be no support behind it. After coming out of the jar, it will be slapped several times and then folded into a smooth surface;
4. Then divide it into three equal parts, circle the area of each equal part and seal it for about 20 minutes;
5. Take a proofing dough, roll it into a tongue shape, then roll it up from one end and close the edge;
6. The other two operate in the same way. After it is done, seal it for about 20 minutes.
7. Roll for the last time after waking up. Don't roll too hard this time, it will affect the fermentation height behind;
8. Put it into a 450g toast mold box, seal and ferment until it is 8-9 minutes full, keep the humidity during fermentation, and put a bowl of warm water next to it for fermentation; Meanwhile, pay attention to preheating the oven in advance; 180 degree baking for about 45 minutes;
9. After being taken out of the furnace, shake it twice to shake out the hot air, then demould it, cool it, and put it in a fresh-keeping bag for sealed storage; Slice again the next day and the tissue will be more stable. Sealed at room temperature can be stored for 3-7 days, and frozen in refrigerator after eating. The toasted toast looks a little ugly, but it tastes good, full of wheat flavor and particularly soft.
skill
1, the dough temperature should not exceed 26 degrees, especially in summer, and the dough temperature should be controlled in time;
2, the first fermentation temperature is kept at about 25 degrees, and the second fermentation temperature is between 30 and 35 degrees;