Uncover the secret of the low length of wholemeal milk toast! This is a toast made from 100% wholemeal flour. The Autolyse method makes it easy to come out of the film, and Tangzhong makes it fluffy, soft and moist! The cavity inside the toast is meticulous, the organization is brushed, and it tastes more fluffy and elastic than white bread! The super detailed production steps in the video, follow the operation, you can also make such a delicious wholemeal milk toast! No more going out to buy bread!
100% Wholemeal Milk Toast Ingredients:
(2 pieces)
To make the Tangzhong the night ahead:
40g of wholemeal flour
200g of water
After mixing well, heat to 65°C over low heat, stirring the batter continuously until it becomes thick
Refrigerate overnight
Wholemeal 590g
Thickened cream 80g
Egg 1
Cold milk 200g
Yeast 8g
Salt 6g
Sugar 50g
Tangzhong refrigerated overnight
Room temperature unsalted butter 60g
Preheat the oven to 180°C/356°F, place the toast on the lower and middle racks of the oven and bake for 28 minutes, about 10 minutes covered with foil to avoid over browning.
hint:
1️⃣The Tangzhong is made one day in advance and refrigerated overnight. The prepared Tangzhong can be kept for 3 days.
2️⃣After mixing the main dough and the Tangzhong, put it in the refrigerator for 2 hours for Autolyse. This will make it easier for the dough to come out of the film.
3️⃣ When shaping the dough, use the folding method and roll it only once, so that the toast can easily grow taller.
4️⃣The dough is fermented twice and can be placed in a warm oven, about 28-30°C, with a bowl of hot water to increase the humidity of the space. The first fermentation to double the size, the second fermentation until the toast box is full of molds.
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4 июл 2022
