#YogoodMuesli #全麦土司 #全麦面包 #免揉面包 #松软拉丝 #穆兹利面包 #WholeWheatBread #WholeWheatLoaf #NoKneadBread #SoftFluffy #MuesliBread

♦ Yogood Glow Manuka Honey Muesli 冻糕穆兹利: https://invol.co/cl1wwbe
♦ Yogood Shopee Official Store官方网购商店：https://shopee.com.my/yogood.os
♦ Yogood Physical Stores实体商店：Aeon, Giant, Sogo KL, Family Store, Jaya Grocer, Village Grocer, Ben’s Independent Store, Lulu Hypermarket, Gama, Sunshine Supermarket, Billion (Mainland Penang), Sam Groceria, Mydin Hypermarket

强力推荐大家使用 (Yogood冻糕穆兹利), Highly recommend everyone to use (Yogood Manuka Honey Muesli)
♦由五种全麦（燕麦，薏米片，荞麦，小麦和黑麦）组成。拥有高纤维的复合碳水化合物，让你更耐饱。富含着麦卢卡蜂蜜， 梨果干，坚果和瓜子。使用澳洲产奇亚籽增添蛋白质和Omega - 3。纯天然燕麦麸含有丰富的纤维，对我们的心脏有益。
♦Made up of 5 types of wholegrains (oats, barley, spelt, wheat and rye). It is complex carbohydrates that is high in dietary fibre, keeps you fuller longer. Has a good blend of Manuka honey, pear chips dried fruits, nuts and seeds. Australian chia seeds are used to add protein and Omega - 3. Natural oat bran that is high in dietary fibre and is good for our heart.

♦ Oatmeal Raisin Muesli Cookies Recipe燕麦葡萄干穆兹利曲奇食谱: https://youtu.be/Uk6RLKgVrIw
♦ White Milk Bread Recipe牛奶土司面包食谱: https://youtu.be/7iV5qKrWJwM
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
今天来挑战全麦土司/全麦面包，想不到是免揉免面包机食谱，超简单。一般的全麦面粉除了含有普通面粉的麦胚乳外，还有麦胚芽和麦麸皮。这些会富有高纤维健康，不过筋性不高防止面筋形成，烤出来土司较扎实。我试过用100%全麦面粉手揉到45分钟还是无法达到玻璃窗薄膜测试。经过无数次的比率试验后，发觉到最佳比率是融合全麦面粉和高筋面粉（蛋白质含量13%），而且水分含量要高，出来的面包很蓬松柔软。也发觉到最佳方式竟是最简单的免揉自溶法，让面团自然揉面，胚芽麸皮也经过高水分浸泡而软化，烤出来面包松软拉丝，麦香十足。加上在面包内部和顶部撒上梨子蜂蜜穆兹利，口感很好，连平时不爱吃的面包皮都爱吃了，馅料甜香，健康好吃。
隔夜自溶法在普通冰箱4C, 不要超过12-15小时,。
收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。

Today, I will challenge Whole Wheat Bread. Unexpectedly, it’s a no knead and no machine recipe, super simple. Ordinary whole wheat flour contains wheat germ and bran in addition to the wheat endosperm that contained in normal flour. These will be rich in fiber and healthy, but the gluten is not high which prevent the gluten formation, make the baked loaf relatively dense. I have tried using 100% whole wheat flour by hand kneading for 45 minutes and still cannot reach the window pane test. After countless ratio tests, I found that the best ratio is a combination of whole wheat flour and high protein flour (13% protein), with high moisture content, end result bread is very fluffy soft. I also found that the best way is the simplest method of no-knead autolysis, which allows the dough to self-knead naturally, the germ bran are also softened through high moisture soaking, the baked bread is soft with stringpull, full of wheat aroma. In addition, the pear and manuka honey muesli are sprinkled in inside and on top of the bread, enhanced the bread texture. Even make me love the bread crust that I don't usually eat. The filling is sweet and fragrant, healthy and delicious.
The overnight autolysis process should not exceed 12-15 hours in a normal fridge at 4C.
Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, and the ice storage for about one month. Thaw before eating to maintain the original softness.

♦食谱 =450克土司盒/8寸x 4.5寸 x 4寸高=
300克 温牛奶 (40C)
5克 速溶酵母
4克 细纱糖
200克 全麦面粉
200克 高筋面粉 (蛋白质: 13%)
3克 盐
55-60克 蜜糖
45克 无盐牛油
95克 Yogood Glow 梨子蜂蜜穆兹利（分3次加入）
7克 黑芝麻（分3次加入）
1个蛋 （蛋液）

(上下火，不开旋风，第4层烤)
(预热烤箱 (190C): 20分钟, 盖铝箔纸, 再烤 烤箱（190C): 25分钟，总共:45分钟）
(内部温度到达：93C)

♦Recipe =450g Loaf Tin/8inch x 4.5inch x 4inch Height=
300g Lukewarm Milk (40C)
5g Instant Dry Yeast
4g Caster Sugar
200g Whole Wheat Flour
200g High Protein Flour (Protein: 13%)
3g Salt
55-60g Honey
45g Unsalted Butter
95g Yogood Glow Pear & Manuka Honey Muesli
(Divide into 3portions)
7g Black Sesame (Divide into 3portions)
1 Egg （Egg Wash）

(Top bottom heat, no fan force, 4th rack)
(Preheated Oven (190C): 20minutes, Cover with Aluminium Foil, Bake again Oven (190C): 25minutes, total 45minutes)
(Internal Temperature reach: 93C)

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Title: Post

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