Whole wheat milk toast

Ingredients: Top Baked High Flour 343 | Coarse Whole Wheat Flour 147 | Milk 147 (for soaking whole wheat flour) | Sugar 49 | Fresh Yeast 15 | Whole Egg Liquid 39 | Milk 19 | Milk 176.

Exercise:

Soak whole wheat flour in milk one night in advance and refrigerate it for one night.

Put some dough materials except butter into the chef's machine and knead until smooth. Add softened butter and knead out a film, which is 780% fascia of whole wheat. The torn film is elastic. If you are too thin, you won't have enough support in the later period, and the toast is not tall.

The kneaded dough is fermented at 35 degrees in a steamer until it does not retract or collapse when pressed by fingers, and is evenly divided into 6 portions and rolled twice.

The secondary fermentation temperature was 38, and the fermentation was 2.5 cm away from the lid. The fan baking mode is equivalent to the air oven mode of 155 degrees for 28 minutes, and the baked color is very uniform and beautiful.