Candied Toast
1.
Take 30 grams of flour and 100 grams of water and put it in a small pot and stir evenly, then put it on a small fire, stir while heating until it becomes a batter, then let it cool off the fire and set aside (heat until you see the texture of the paste)
2.
Put all the ingredients except butter into the bread machine in the order of egg, milk, and water, then put the salt and sugar in the two corners, then put the flour, and finally put the baking powder
3.
Turn on the bread machine and knead the dough until it is smooth, then add butter, and knead until the expansion stage
4.
Knead the smooth dough and ferment to twice its size (about 1 hour). Dip dry flour with your fingers and poke a hole in the dough. It is better for the surrounding surface to not rebound or shrink.
5.
Put the fermented dough on the chopping board, knead out the air in the dough (you can use a rolling pin to press and exhaust)
6.
After the dough has been thoroughly vented, divide it into 6 equal parts, and let it stand for about 15 minutes after being rounded.
7.
Wash the dried fruits of each color, pour off the water and divide them into three parts, and wrap them in the dough with the seal facing down.
8.
Then roll the dough into long pieces and then roll it up, trying to make the size, width, and thickness of the rolled dough more uniform
9.
Put the rolled dough into the toast box (the space between the dough should be as even as possible)
10.
The oven turns on the fermentation function, about 50 degrees, the final fermentation takes about 40 minutes, in order to maintain the temperature in the oven, you can spray some warm water into the oven
11.
After 40 minutes, take out the toast box, preheat the oven to 200 degrees for 10 minutes, then adjust the oven to 190 degrees, put the toast box in and bake for 40 minutes, when time is up, take out the toast on the grill and let it cool and slice it. edible
