Main ingredients:
Whole wheat flour: 120g; High-gluten flour: 85g; Wheat bran: 1 tablespoon; Dry yeast: 4g; Water: 130g.
Auxiliary materials:
High-gluten flour: 85g; Granulated sugar: 15g; Salt: 1 teaspoon; Milk powder: 10g; Water: 50g; Butter: 15g.
Flavor: Original; Process: Baking; Time: Several hours; Difficulty: Simple.
Steps to Make Whole Wheat Tangzhong Toast
Ingredients for tangzhong dough: 120g whole wheat flour, 85g high-gluten flour, 1 tablespoon wheat bran, 4g dry yeast, 130g water
Put all the ingredients into a large bowl
Knead into a dough, cover with plastic wrap and let it ferment for a while
The dough grows bigger
Ingredients for the main dough: 85g high-gluten flour, 50g water, 15g granulated sugar, 1 teaspoon salt, 10g milk powder, 15g butter
Pour the main dough ingredients except for the butter into a large bowl together with the tangzhong dough
Mix until slightly smooth, then add the butter
Continue to mix until the dough can be stretched into a thin film
Put the dough in a large bowl and let it ferment for the second time, about 60 minutes
The dough grows to twice its original size
Deflate the dough, divide it into 3 equal parts, roll them into balls, and let them rest for 15 minutes
Roll each ball into an oval shape of 20*10cm
Flip it over and roll it up
Place the seam side down
Put the rolled dough into a toast box, cover it, and let it ferment for the final time
The dough rises to 90% of the box
Put it in the oven, on the middle and lower levels, with the upper heat at 190 degrees and the lower heat at 210 degrees, and bake for about 30 minutes
Take it out of the oven and remove the cover
Remove the toast from the box and let it cool
Slice it
