WHAT YOU NEED

Ingredients

195 grams of flour
3 grams of yeast
25 grams of butter
30 grams of fine sugar
3 grams of salt
145 grams of water
80 grams of whole wheat flour
11 grams of baking powder
Eggs 22 grams
50 grams of nuts

How TO MADE Whole wheat toast

Steps 1 to 4

1. Medium: 195 grams of high-powder, 115 grams of water, 3 grams of yeast Medium ingredients all mixed. After mixing to a dry powder-free state, cover with preservative film and refrigerate for more than 17 hours

2. All the ingredients in the main dough, except the butter, are placed in the dough pan, the dough is torn into small pieces, mixed together until it comes out of the membrane, the butter is added and continues to be mixed until it is fully expanded, and finally the chopped nuts are added, stirring evenly.

3. Out of the membrane

4. It is then covered with a preservative film and placed in a 30-degree environment for 30 minutes before operation.

Steps 5 to 8

5. The dough is aerated with a toothpick, divided into three parts, covered with a moisturizing cloth, and stirred for 15 minutes.

6. Starting to form: the dough grows into a square, then as shown

7. Fold the sides of the face in the middle.

8. Try to keep it as neat as possible and then roll it up and down.

Steps 9 to 12

9. Put it in the box.

10. Pre-fermentation (i.e. second fermentation) Put the dough in the oven, open the fermentation function, and put a cup of boiling water, about 45 minutes, send to the dough box 9 minutes full, then lightly press the dough, very elastic, can quickly bounce back.

11. Baking: Brush the eggs, heat 170 degrees, lower 210 degrees, bottom layer, about 40 minutes

12. Whole wheat toast