Black Rice and Melon Seeds Toast
1.
First, prepare all the ingredients you need and weigh them for later use.
2.
Put the egg liquid, milk and whipped cream into the bucket of the bread machine first, then pour the high-gluten flour, milk powder, and black rice flour directly into the bucket, place the fine sugar and high-sugar yeast diagonally, and then put the bread bucket back Inside the bread machine.
3.
Start the bread maker IMIX program. (The IMIX program can be set directly once for the Baicui bread machine, and the kneading program for other bread machines can be set for 20 minutes)
4.
When the IMAX program is over, take out the dough and cut it into small pieces or use scissors to cut into small pieces. At the same time, put the salt and the softened butter into the bread bucket, then put it back into the bread machine, and set up an IMIX program again. (Each IMAX program is 20 minutes)
5.
Turn on the timer, and when the program has 6-8 minutes remaining, pour in the cooked melon seeds.
6.
The film pulled out of the kneaded dough is strong and tough enough to not break easily.
7.
Then simply gather it into a circle, put it in a basin, and cover it with plastic wrap for a fermentation.
8.
Fermented to 1.5-2 times larger, hand-soaked flour into the dough, the hole slightly retracts without collapsing, and the fermentation is completed.
9.
Take out the dough and gently press and exhaust, divide it into 3 equal parts, round them separately, cover with plastic wrap and let it rest for 15-20 minutes.
10.
Take a dough and roll it out into a tongue shape.
11.
Turn it over, then roll it up from top to bottom.
12.
Do the same for the rest, close the mouth down, cover with plastic wrap and continue to relax for about 10 minutes.
13.
Take a rolled dough, roll it again into a tongue shape, do not roll it back and forth, fix it in the middle, and then use a rolling pin to stretch it to both sides, the length is longer than before.
14.
Turn it over again and then roll it up from top to bottom.
15.
Place the dough into the mold.
16.
Prepare a bowl of hot water and put it in the oven for fermentation.
17.
Ferment until the mold is about nine minutes full.
18.
The oven is set to 185 degrees for the upper fire and 195 degrees for the lower fire, the middle and lower floors, and the time is 40 minutes. (The oven must be preheated before putting the mold into the oven. The temper of each oven is different, so you need to adjust it flexibly)
19.
After baking, take it out immediately, shake the mold, and then place it on a drying rack until it is hand warm, and then seal it for storage.
20.
Finished photo
Tips:
1. The butter must be softened at room temperature before putting it in. It does not need to be heated to soften it into a liquid.
2. Different brands of flour have different water absorption, and the liquid is adjusted according to the state of the dough.
3. The brand and material of the toast box are different, and the baking time needs to be adjusted according to the usual situation of baking the toast.
4. The toast needs to be cooled before it can be sliced. It is very soft when it comes out of the oven and is not easy to slice. It is easier to slice after cooling.
