Brown Sugar Cinnamon Walnut Toast
1.
First, prepare all the ingredients and weigh them for later use.
2.
All ingredients except butter are put into the noodle bucket of the chef's machine.
3.
Start the cook machine, mix the ingredients at low speed, and then increase the speed a little bit to beat the dough to a coarse film state.
4.
Add the softened butter and continue beating until a firmer transparent film can be pulled out.
5.
Put it together smoothly and put it in the fermentation box, and ferment to double the size. (Temperature 25~28 degrees)
6.
When the dough is fermented, we will make the inset and weigh the ingredients needed for the filling.
7.
Put the butter in a small milk pot and melt it into a liquid on low heat, add in sugar and cornstarch and mix well.
8.
Turn off the heat and cool, add the egg mixture in three times and mix well, then pour in the almond powder and cinnamon powder and mix well. The cinnamon and almond filling is ready.
9.
Take out the fermented dough and vent it, simply gather it up smoothly and divide it into two equal parts, simply knead it into a round, and relax it again for 20 minutes.
10.
Take a loose piece of dough and roll it out into a rectangular dough sheet. If there are any small bubbles, just pat it off.
11.
Spread the filling and sprinkle with walnuts.
12.
Roll up along the long side, pinch the mouth tightly.
13.
Slightly flatten and cut the dough into thirds without cutting one end.
14.
Braid the braid and pinch the ends tightly after braiding.
15.
Fold the two ends of the braid toward the opposite side, and connect the two ends at the bottom, and then put them into the toast box.
16.
Put it in the oven and set it to 38 degrees for secondary fermentation, and ferment to about 80% full.
17.
Then sprinkle some almond slices on the surface and put it into the lower layer of the preheated oven, and bake the upper and lower tubes at 180 degrees for about 35 minutes.
18.
After roasting, take it out directly, shake it and let it cool down.
Tips:
1. Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. It is better to pre-hot liquid when making it for the first time.
2. Be gentle when rolling the dough. If the dough has a high humidity, you can mix it with a little hand powder. A little can not be excessive.
