蜂蜜全麦吐司，麦香十足松软好吃｜How to make Honey Whole Wheat Bread(recipe)

54 года назад

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今天分享非常好吃的蜂蜜全麦吐司，吐司组织松软有韧性，口感微甜，表层燕麦片经过高温烘烤十分香脆，配方中加入了肉桂粉，让吐司的味道更加丰富！
模具：450g吐司盒
配方：
面团：常温水190g、高筋面粉220g、全麦面粉90g、速发干酵母4g、热水80g、赤砂糖45g、蜂蜜15g、传统燕麦片40g、盐6g、肉桂粉3g、无盐黄油24g
装饰：传统燕麦片适量、蛋白20g、水适量

步骤：
1.做面团，厨师机搅拌盆中，放入220g高筋面粉、90g全麦面粉、4g速发干酵母，倒入190g常温水，2档搅拌3分钟至成团，封保鲜膜静置20分钟
2.做蜂蜜燕麦，锅中放入40g燕麦片、45g赤砂糖、6g盐、3g肉桂粉、15g蜂蜜、80g热水，以中小火加热至沸腾后，转小火煮至浓稠，离火放凉至40°C
3.待面团静置后，倒入煮好的蜂蜜燕麦，以低速搅拌3分钟，之后转高速搅拌5分钟，揉至表面略微光滑，可拉出厚膜
4.放入软化的24g无盐黄油，低速揉面4分钟，转高速揉面6分钟，揉出手套膜
6.将面团搓圆后放入玻璃盆中，封保鲜膜，烤箱28°C发酵1小时，至2倍大小
7.将发酵面团称重后均分为3份（每份约223g），将3个面团搓圆，盖上湿布室温松弛15分钟
8.面团撒粉，按压排气，擀成椭圆形后，从上往下卷起，捏紧收口
9.竖着放置面团，压平后，再擀成长条，继续从上往下卷起，捏紧收口
10.将3块面团收口朝下放入吐司盒中，放入烤箱32°C发酵1小时，大小膨胀至9分满
11.在20g蛋白中，加入少量水稀释混匀，取出发酵面团，在表面刷一层蛋白，撒满燕麦片，再刷一层蛋白
12.上下火180°C/356°F预热烤箱，放入下层烘烤30分钟，20分钟后加盖铝箔纸防止表面过度上色
13.烤好后，震出热气，倒出脱模在网架上至完全放凉即可

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How to make Honey Whole Wheat Bread?

Mold size: 20*10.9*11cm
Make: 450g bread

Ingredients:
room temperature water 190g、bread flour 220g、whole wheat flour 90g、instant dry yeast 4g、old fashioned oat 40g、brown sugar 45g、salt 6g、cinnamon 3g、honey 15g、hot water 80g、unsalted butter 24g、egg white 20g、old fashioned oat Q.S、water Q.S

Instructions
1.Add 220g bread flour、90g whole wheat flour、4g instant dry yeast and 190g room temperature water into stand mixer and mix on low speed for 3 mins until the dough comes together. Then cover with plastic wrap and let rest for 20 mins.
2.Put 40g old fashioned oat、45g brown sugar、6g salt、3g cinnamon、15g honey、80g hot water into a saucepan over medium low heat until boil, then turn to low heat until thicken and reduce to 40°C. Pour into the dough when the rest time up and mix on low speed for 3 mins and then turn to high speed for 5 mins until the dough becomes roughly smooth and glossy.
3.Add 24g unsalted butter and mix on low speed for 4 mins, then turn to high speed for 6 mins until extends thin films.
4.Roll the dough round and put in a bowl, then cover with plastic wrap and leave in the oven to 28°C for 1 hour until the dough looks like double size.
5.After that, weigh and divide the dough into three parts and knead to a round, let rest for 15 mins with wet cloth.
6.Flatten the dough to remove air bubbles and roll it into a oval. Roll up from top to bottom and squeeze tightly.
7.Place the dough vertically, flatten, roll out into long strips, continue to roll from top to bottom, and pinch tightly.
8.Put 3 pieces of dough in a toast mold and ferment in the oven at 32°C for 1 hour until full of 90%.
9.Add a little water into 20g egg white and stir well. Brush some egg white mixture on the surface and spread a few old fashioned oats.
10.Preheat the oven to 180°C/356°F and bake for 30 mins. After 20 mins, cover with aluminum foil paper.
11.Once baked, remove from the mold and let it cool on a wire rack.

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Equipment & etc:
Camera: FUJI X-T4
Lens: FUJINON SUPER EBC XF 35mm F2
Mic: SENNHEISER MKE600
Edit: Final Cut Pro X/Adobe Audition

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