Still learn to bake -- Chinese whole wheat bran toast
Nutrients per 100g wheat bran: energy 220 kcal protein 15.8g fat 4G carbohydrate 61.4g dietary fiber 31.3g vitamin A20 microgram carotene 120 microgram thiamine 0.3mg riboflavin 0.3mg niacin 12.5mg vitamin e4.47mg calcium 206 mg phosphorus 682mg potassium 862mg sodium 12.2mg magnesium 382mg iron 9.9mg zinc 5.98mg selenium 7.12microgram copper 2.03mg manganese 10.85mgNutritional analysis1. Wheat bran is rich in dietary fiber, which is an essential nutrient element for human body. It can improve the fiber composition in food, improve the constipation of stool, and promote the excretion of fat and nitrogen. It is of great significance for the prevention and treatment of common fiber deficiency diseases in clinic;2. Due to the intake of high fiber components, the excretion of steroids in the feces can be reduced, while the main boundary metabolic process of cholesterol in the human body is through the excretion of feces, which can reduce the serum cholesterol and slow down the formation of atherosclerosis;3. Can help prevent colon and rectal cancer;4. It can reduce the content of estrogen in blood and prevent breast cancer;5. The B vitamins contained in wheat bran play many functions in the body, and are also indispensable nutrients in the normal metabolism of food.DietotherapyIt can improve the constipation, prevent colon cancer, rectal cancer and breast cancer, reduce serum cholesterol and slow down the formation of atherosclerosis.*. During secondary fermentation, the surface layer is brushed with boiled water or purified water to maintain humidity. Cover the fresh-keeping film during fermentation to prevent the humidity on the surface from volatilizing too quickly.*If there is no clean wet cloth, it is a good way to wrap it with plastic wrap.*Yeast cannot directly contact with spices, which will affect yeast activity.*If you are not in a hurry, take out the egg brush quickly when the toast is baked for 10 minutes. The color of the second brush of egg liquid will be much more beautiful.
Step 1 . Material: Material A: olive oil 5 g high gluten flour 150 g milk 80 g yeast 3 g white sugar 12 g salt 3 g Material B: butter 20 g high gluten flour 350 g milk 145 g yeast 3 g white sugar 20 g salt 2 g egg 1 whole wheat bran 45 g
Step 2 . Pour in milk, sift in high flour and pour in yeast and whole wheat bran.
Step 3 . Pour in sugar
Step 4 . Pour in eggs (which should have been put in earlier) to start the dough mixing program 1
Step 5 . Pour butter to start the program 2
Step 6 . Wait for butter to melt into gluten expansion stage
Step 7 . Put material A into the toaster and refrigerate it in the refrigerator overnight (this step should be done one night in advance)
Step 8 . Put material A into material B and mix evenly.
Step 9 . The gluten can be extended to pull out the film, and the dough mixing process can be ended by puncturing a small hole with a smooth edge.
Step 10 . Let the dough ferment to 2 to 2.5 times the size. (Dip your hand in flour to poke a small hole without retracting)
Step 11 . Divide into 3 portions on average and roll them into the shape of cow tongue.
Step 12 . Roll the wet cloth from top to bottom and relax for 15 minutes (repeat steps 11 to 12 for 2 to 2 times)
Step 13 . Put it into the toast mold for twice fermentation.
Step 14 . Brush the egg liquid when the fermentation reaches 8 minutes.
Step 15 . The upper and lower tubes are preheated at 185 ° C, and the middle layer is baked for 23 minutes {cover with tin foil before coloring)
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