Ingredients
High-gluten flour
260g
sugar
4g
yeast
Dried: 3 grams, 9 grams fresh
Salt
40 grams
butter
None
oatmeal
None
Hot water
100g (for soaking cereal)
Water or milk
73g
How to make Sanneng low-sugar toast
- Soak 40 grams of oatmeal for breakfast and 100 grams of hot water to make a paste.
- 260 grams of high powder and 30 grams of sugar. Pour in the cereal paste, add 73 grams of water, put it in the bread maker and knead it evenly, and take five minutes. If there is no bread maker, knead it slightly and put it in the refrigerator for an hour. At this step, the dough will hydrolyze itself, and the film will be better produced in a while. This is the law of hydration.
- After one hour, take out the dough and put it in the bread maker and add the yeast, knead it evenly, add salt, and then add butter. Give it a scissor while kneading it. The scissors method is more convenient for friends without a chef machine. It is very easy to use and is easy to produce films. Then put it in the oven for fermentation, and place a bowl of boiling water next to it to create temperature and humidity. For about 1 hour, the dough will be honeycomb-shaped. In summer, you can ferment at room temperature. Remember to add a cover or plastic wrap.
- Take it out and divide it into three parts, fold it and put it in a low-sugar toast box, and continue to perform two rounds. It takes about 80 minutes to be delivered.
- Turn on the oven at 175 degrees. If the oven has time to preheat, it can be removed 37 minutes after entering the oven. If there is no time to preheat, it can be removed 40 minutes after entering the oven. This is the finished product that starts baking after preheating the oven for 10 minutes. (New oven: 170 degrees, 35 minutes)
- There is no time to preheat the oven, and the toast after baking for 40 minutes is not much different. It depends on your own time choice.
