Low-Fat Breakfast Whole Wheat Nut Toast
| ----- -------- | Dough ingredients |
| High-gluten flour 125g | Whole wheat flour 125g |
| Salt 3 grams | Fine sugar 15 grams |
| Yeast 3 grams | Eggs 1 |
| Ice water 140g | Butter 10 grams |
| ----- -------- | Decoration |
| Mixed seeds and nuts 50 grams | ----- ---------- |
Step 1
First add all the ingredients into the kneading bowl. It is important to note here that the salt and sugar do not come into direct contact with the yeast. All liquid materials need to be refrigerated. ❗Beginners are advised to reserve about 15 grams of ice water and check whether the dough absorbs water before deciding whether to add it. The room temperature in my house today was about 30 degrees, so I tied an ice pack to the kneading cylinder to knead the dough.
Step 2
Knead the dough with a mixer on medium speed for about 10-15 minutes until this film appears. This membrane is about 9.5 points. Don’t knead the membrane of whole wheat dough too perfectly, as it is easy to over-knead it.
Step 3
Smooth and place in an oiled container, cover with plastic wrap and ferment until doubled in size.
Step 4
My room temperature is 30 degrees and it takes about an hour to ferment until it doubles in size. Dip your fingers into flour and poke a hole into the fermented dough. Just make sure it doesn't shrink back or shrinks back slowly.
Step 5
Divide into two equal portions, roll into balls, cover with plastic wrap, and let rest for 25 minutes.
Step 6
Take a piece of relaxed dough, with the smooth side facing up. Roll it into a shape of beef tongue and pat away any big air bubbles.
Step 7
Turn over, smooth side down, and fold in both sides. Roll it out to about 25 centimeters, arrange it into a trapezoid with a narrow top and a wide bottom. Press the bottom side a little thinner and roll it up.
Step 8
After rolling, spray water on the surface.
Step 9
Loaded with nuts. (I used white sesame seeds, black sesame seeds, peanuts and crushed pumpkin seeds mixed here, you can add more according to your preference.) After all operations are completed, put it into the toast box, cover it with plastic wrap, and ferment until it is 9 minutes full. When it is about to ferment, I use a low-sugar toast box and preheat the oven to 160 degrees Celsius and 190 degrees Celsius, for 25 minutes. If using an ordinary toast box, preheat the oven to 160 degrees Celsius and 220 degrees Celsius, for 35-40 minutes.
Step 10
Room temperature is about 30 degreesLeave to ferment for one hour. The fermented dough should be about a finger knuckle away from the top of the toast box. Bake on the bottom shelf of the oven. The time can be adjusted flexibly according to your oven conditions.
Step 11
After the baked toast comes out of the oven, shake it, then unmold it and let it cool.
Step 12
Although 50% whole wheat flour is used, the overall height of the toast is still very high.
Step 13
Whole wheat toast can also be shredded.
Step 14
Threads and threads.
Step 15
The tissue is very fine, like cotton.
Step 16
You can tear it apart and eat it piece by piece. Tips for cooking low-fat breakfast whole wheat nut toast
