[Procedure Chart of Multi-grain Whole Wheat Toast with Low Oil and Less Sugar, How to Make Good Multi-grain Whole Wheat Toast with Low Oil and Less Sugar]

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Low-oil, low-sugar, multi-grain whole-grain toast

This is the third whole wheat toast recipe I 've released, having previously introduced 30 percent whole wheat walnut toast and 100 percent pure whole wheat toast. Then some people may ask, what is the difference between different proportions of whole wheat flour? The proportion of whole wheat flour in total flour mainly affects the degree of expansion, taste and flavor of toast. The higher the proportion of whole wheat flour, the richer the flavor of wheat and the more solid the organization. This 50% multi-grain whole wheat toast can be said to be just right. Even people who don't like whole wheat bread will not obviously feel "throat". Dipping a variety of grains on the surface of the toast adds flavor to the whole wheat toast and provides a more comprehensive nutritional boost. From the outside, it also gives people a healthier feeling. Whole wheat flour is more absorbent than ordinary flour, so the bread with whole wheat flour added will have a higher water content. In addition, I added about 7% hot seeds to further increase the moisture content of the dough. The dough water content of this whole wheat toast is about 72%, and the baked toast has a soft taste and strong anti-aging ability. Compared with white sugar, brown sugar flavor is more rich, they are like the difference between high gluten flour and whole wheat flour. Therefore, the whole wheat toast can choose to add brown sugar or honey to make the flavor of the toast more unique. Many people like to pursue low oil and low sugar when making bread. In this whole wheat toast, the baking percentage of brown sugar is only 7%, while the baking percentage of butter is only about 3%, which can be said to be very "low oil and low sugar. Of course, some people may want to pursue oil-free and sugar-free, but then the taste will be very bad, and it is not conducive to dough fermentation. I think it is not worth the loss.

Food Ingredients

hot seed

whole wheat flour 20 grams

boiling water 40g

Main Dough

whole wheat flour 130g

high gluten flour 150g

fresh yeast 7 grams

table salt 4 grams

brown sugar 20 grams

Water 175g

unsalted butter 10 grams

Decoration

Oatmeal 5 grams

rye 5 grams

Chia Seeds 5 grams

Black Sesame 5 grams

Step

[environment] room temperature 26 degrees, humidity 41%
"Mold" 250 grams of black low-sugar toast box
[weight] 2 250 grams of toast
[Preservation] sealed at room temperature for 3 days and frozen for 1 month

We make the hot seed first. Stir the pot with 20 grams of whole wheat flour, then add 40 grams of boiling water, immediately with a spatula stir well.

At this time, the scalded seeds are sticky and pasty, and the plastic wrap is covered and cooled to normal temperature. Adding hot seeds to whole wheat toast can further increase the moisture content of the dough and make the toast softer.

The main dough is then kneaded. First dissolve the fresh yeast in a portion of water.

Add the dry ingredients except the butter to the mixing tank, mix slightly, then add the scalding seed, yeast solution, remaining water and softened butter. Since the baking percentage of butter is less than 5%, the effect of adding it in the early stage of kneading on the formation of gluten is insignificant.

Use the cook machine to mix at low speed for 2 minutes to make the raw materials into a mass, and then mix at medium speed for 10 minutes to make the dough smoother.

Take a small piece of dough to pull out a uniform film, and the rupture opening has almost no serrations. At this time, the dough is about 10 tendons, and kneading is completed.

The dough temperature is measured to be 27 degrees, and the suitable surface temperature is 26-28 degrees. Knead the dough round.

Place it in an environment with a temperature of 28 degrees and a humidity of 75% for a fermentation. If it is placed at room temperature, cover it with plastic wrap to prevent air drying.

When the dough is fermented until the volume becomes about 2 times, pressing the dough with your fingers does not rebound or collapse, it means that the dough is fermented at one time. It took me about 1 hour in the current environment.

Invert the baking tray to remove the dough and divide it into two equal parts, each about 273 grams.

Pat the folded dough, then knead it round, let it stand at room temperature for 20 minutes, covering with plastic wrap to prevent air drying.

Pour several grains into a container, where you can change to any grain you like, mix well, then pour into a large plate, so that the instant noodle balls are rolled and stained with sesame seeds.

After the resting time is up, place the dough smooth side up on the table top and roll it up and down into an oval shape. Turn the smooth side down and roll the dough into a rectangle.

Fold in the 1/3 from the left and right sides respectively, and then roll and press to a length of about 30cm.

Press the bottom edge thin, roll up the dough and place it with the finish facing down.

Spray water mist on the surface of the dough, then dip in the mixed grains, as well as the sides and bottom. Put it in a toast box, here you can also change it into a 450g toast box.

It is sent to the fermentation tank for secondary fermentation, and the temperature is set to 35 degrees and the humidity is 85%. If there is no fermentation tank, the water is heated by the oven for fermentation.

When the dough fermentation is almost complete, preheat the stove oven with 160 degrees. When the dough is fermented to a height of 90% of the mold and the surface of the dough is pressed to rebound slightly, it means that the fermentation is in place. It took me about 50 minutes in the current environment.

Close the lid and send it to the middle of the oven to adjust the temperature to 160 degrees for 26 minutes. If open hearth is used, adjust the upper and lower fire to 170 degrees for 28 minutes. To be flexible according to your oven temperature difference adjustment.

After the baking time is up, remove the oven, knock the toast box, then demould and put it on the drying net for cooling. It takes about 1 hour for full cooling.

After being completely cooled and sliced, we can see the soft and delicate tissue. The fragrance of wheat and other grains is very rich. It is really a healthy bread with both nutrition and taste.

Finally, in order to write a detailed tutorial I spent a lot of time and energy, I would like to trouble you to do me a small favor, for my collection, homework and attention to me, thank you very much for your support, I will continue to write a better tutorial in return.