How to make low-sugar and low-calorie whole wheat toast successfully in one go?

This time I made whole-wheat dry fruit toast. The ratio of whole-wheat bread flour and high-gluten bread flour is 1:1. I use a bread machine to knead the bread, which is more universal. It only uses 10 grams of sugar (usually 25-40 grams of sugar is used for toast) and only 20 grams of butter. It is indeed a low-fat, nutritious and healthy way. The bread was released last night and left overnight. The texture is soft and soft. This is a successful method. I will post it here for everyone's reference. In the summer, these are great for breakfast or as a late-night snack.

In food preparation, I have listed the commonly used brands in response to fans’ requests. They are all popular baking brands. As long as they are cooked correctly, ordinary brands can make delicious toast. . The first step

To make toast with whole wheat bread, the most important point is to use cold water to knead the dough. This is basic common sense. There are 185 grams of liquid here and 95 grams of egg liquid. You can use the raw eggs directly from the freezer. For cold water, you can squeeze 2-3 ice cubes into it with domestic water and pour in 90 grams after the ice cubes melt. Step 2

There are two steps in kneading the dough. Let 20 grams of butter soften at room temperature first. Don’t add 3 grams of salt yet. Put the remaining ingredients into the bread bucket (or bread machine) and select the bread. ——Batter method, knead for 20 minutes. Step 3

When the time is up, add 3 grams of salt and melted butter. Softening does not mean vaporization. Be careful not to let the butter melt completely. Select bread again - batter method and knead for 20 minutes. Use this time to prepare 20 grams of soaked dried raisins and 20 grams of walnut meat rolled into particles. Step 4

Then add the prepared dried fruit particles and knead at slow speed for 5 minutes. Put the kneaded batter into a fermentation bowl, cover it with plastic wrap, and ferment at room temperature for one hour, or put it in the oven to ferment at 28 degrees Celsius. Due to the addition of dried raisins, the fermentation time is much shorter than that of ordinary toast fermentation. This time, it was almost full in 48 minutes. Therefore, when making toast with dried raisins, you must pay attention to the fermentation time and never overferment. Step 5

Divide the batter into 3 equal parts, roll it into a round batter, roll it into the shape of beef tongue, and roll it up one after another. After putting it in the toast box, it's time to start secondary fermentation. This fermentation must be carried out under a certain environmental humidity. For the second time in summer, do not use boiling water, only use warm water. Warm water within 70 degrees is placed at the bottom of the electric oven. Place the toast box on top of the electric oven and set it to 32 degrees. If it is baked without a lid like me, then it will be fermented to 9 minutes full. If it is covered with a lid and made into a square toast, it will be fermented to 8 minutes full, so the time can be controlled flexibly. Step 6

I have already written the baking time above. If the left and right tubes are individually temperature-controlled, it is a baking time; if the left and right tubes are temperature-controlled together, set 175 degrees and heat. After five minutes, the toast box is placed on the middle and lower shelves. It's okay if you don't rub the egg wash on the surface of the toast.

After publishing, take the toast out of the mold and place it on the grill to cool. After cooling, put it in a plastic bag and seal it. Cutting the full-face toast into 10 pieces is not difficult to make, but it only takes a few hours. Therefore, a family of three or those who often eat bread can make 2 pieces at a time and keep them sealed for 2-3 days. The taste will always be great. .