8 Years of Toast Recipe, Success Every Time, Layer by Layer

Name: 8 Years of Toast Recipe, Success Every Time, Layer by Layer
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g Whole wheat flour; 160g High-gluten flour; 1 piece egg; 130g milk; 30g Sugar; 1g salt; 3g yeast; 20g butter; Some Honey bean

by Squirrelfish 77

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

The direct method is already very time-saving, but I still want to save time, so I use the one-time fermentation method. The taste of the fermented toast is not bad at all, it is soft and silky, and the layers are super soft and super delicious. The whole wheat honey bean toast made this time is also a fermentation method. Whole wheat is healthier. Although the taste is a little bit worse, I added honey beans. The sweetness of the honey beans offsets the rough taste of whole wheat. This whole wheat honey bean toast has a softer texture. I have used this formula for 8 years, and it has succeeded every time and never failed.

Ingredients

8 Years of Toast Recipe, Success Every Time, Layer by Layer

1. Milk, eggs, salt, sugar, whole wheat flour and high-gluten flour, put high-sugar-tolerant yeast on the top (put the butter later), knead the dough for 8 minutes, add butter and continue kneading the dough.

2. Check the dough, and it’s good to be able to pull out the flexible film. Because it is whole wheat dough, it is rougher.

3. Round the dough with the smooth side facing up, cover and let it rest for 10 minutes.

4. Divide equally into 3 portions, take out one of them, roll it out, and spread a thin layer of sweet honey beans.

5. Roll up from top to bottom.

6. Squeeze the mouth tightly, do not leave the mouth, otherwise it may burst after fermentation.

7. Put it in the toast mold.

8. When the dough is fermented to 7 minutes full of the mold, you can go to preheat the oven, and preheat at 185 degrees for 10 minutes. After preheating, the dough just rises to 8 minutes full.