Brown Sugar Whole Wheat Toast
| ----- ---------- | Whole wheat flour |
| Whole wheat flour 150g | Brown sugar 30g |
| Boiling water 155 grams | ----- ---------- |
| Main dough | High-gluten flour 150g |
| Salt 4 grams | Yeast 4 grams |
| Milk powder 10 grams | Eggs 1 |
| Milk 20ml | Butter 15 grams |
| ----- ---------- |
Step 1
First, let's make whole wheat flour. Melt the brown sugar with boiling water and let it cool. Then mix it with the whole wheat flour and refrigerate it for at least two hours. It's best to refrigerate it overnight. Then make the main dough. Put all the ingredients in the main dough except butter into the kneading cylinder. Tear the whole wheat flour into small pieces and add it. You need to pay attention here that the salt and sugar do not come into direct contact with the yeast. All liquid materials need to be refrigerated.
Step 2
Because adding whole wheat flour will shorten the kneading time of the entire dough, please be careful not to overknead it and check it from time to time. I knead the dough with a chef's machine at medium speed for about 5-7 minutes and a rough film will appear.
Step 3
Add softened butter at room temperature.
Step 4
Knead the dough again with the mixer at medium speed for 7-10 minutes, then the glove film will appear.
Step 5
Measure the temperature of the dough. The room temperature here is about 13 degrees. The temperature of the kneaded dough is low. It is best to keep the dough temperature between 24-26 degrees. If your room temperature is similar to mine, use room temperature for liquid ingredients. It is best to return wheat flour to room temperature before use.
Step 6
Today we still use the one-step fermentation method. Divide the kneaded dough into four equal portions, roll into balls, cover with plastic wrap and rest for twenty minutes.
Step 7
Take a piece of relaxed dough, with the smooth side facing up, and roll it into a shape of beef tongue.
Step 8
Turn over, smooth side down, and fold up the left side.
Step 9
Fold the right side over and press it with your hands to push out the air bubbles inside.
Step 10
Roll it out to about 40 cm.
Step 11
Roll it up from top to bottom, thin the bottom edge, and seal tightly.
Step 12
Arrange them in the toast box in the same direction, cover with plastic wrap and ferment in a warm place until 9 minutes full. When fermentation is almost complete, preheat the oven to 160 degrees Celsius and 180 degrees Celsius, and the time is 25 minutes. I am here.The low-sugar toast box used, if you use an ordinary toast box, add 20 degrees to the upper and lower heat for 30 minutes.
Step 13
The toast is fermented until it is about a knuckle away from the top of the toast box. I fermented it at 35 degrees for about an hour and a half. I closed the lid of the toast box and placed it in the lower shelf of the oven for baking. The time is flexible according to the conditions of your oven. Adjustment.
Step 14
After the baked toast comes out of the oven, give it a slight shake to prevent shrinkage, then unmold and let cool.
Step 15
After the toast is completely cooled, you can slice it and eat it. If you can’t finish it, remember to keep it sealed. This toast uses 50% whole wheat flour. The wheat bran contained in the whole wheat flour is a very healthy raw material and rich. The dietary fiber can promote digestion. At the same time, this toast uses brown sugar instead of white sugar, which adds flavor and is healthier. The amount of butter is reduced, making this toast more low-fat, healthy and soft. Whether it is eaten as a snack or sliced into sandwiches, it is a good choice. It can even replace daily staple food. Friends who like it can start making it together! Brown sugar whole wheat toast recipe
