Office worker bread machine version of milky whole wheat toast

This is really the most suitable bread method for office workers. It combines the kneading and kneading dough method, so the bread is soft and absorbent, and it only takes half an hour to put the ingredients and watch it knead the dough , Appointment time, you can eat your own super soft big toast in the morning, it is really a kind of happiness from the heart ~ If you are like me, love whole milk and milk at the same time, do not like too simple Crude whole-grain products don't like the milky taste that is too gorgeous, so this is your toast.

This is really the most suitable bread method for office workers. It combines the kneading and kneading dough method, so the bread is soft and absorbent, and it only takes half an hour to put the ingredients and watch it knead the dough , Appointment time, you can eat your own super soft big toast in the morning, it is really a kind of happiness from the heart ~ If you are like me, love whole milk and milk at the same time, do not like too simple Crude whole-grain products don't like the milky taste that is too gorgeous, so this is your toast.

Material

Golden gluten powder 200g
High sugar resistant yeast 5g
egg 1
Light cream 50g
milk 130g
Nianzifang Whole Wheat Flour 160g
salt 5g
sugar 45g
Unsalted butter 40g

Put all the liquid first, then pour all the flour, put sugar and salt in different corners, and then open the "and dough".

The key point: different flours have different water absorption rates. It is best to add less liquid first, and then observe the dough to adjust as appropriate. The best state when the dough is just agglomerate should be agglomeration. It will obviously stick to the hand when pressed. It will be easier to press out the pit if it is softer. If it is not agglomerated or you can see a lot of dry powder, add liquid. Add some flour at the bottom. It is best to remember to write down the amount of the addition process for future reference.

And the dough program is generally 15-20 minutes, after determining the state of the dough ok, then weigh the yeast and butter needed. Take the butter out of the freeze and cut it directly into slices or small pieces.

After the dough process is completed, tear the dough apart, wrap the frozen butter into the dough, and then push the dough to the side of the bottom of the bread machine bucket, occupying half of the position. Put the weighed yeast on the other side without sticking the dough.

Make an appointment for the next morning's time, choose 900 grams, lightly burnt, start the "sweet bread" program, and you can go to bed!

After the bread is finished, take it out and cool it in time. It is best to cut it into large pieces. When it is cold, put it in a sealed box in time. Store it in a cool and dry place. Do not refrigerate. If you plan to eat it in a few days, you can freeze it.

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