Candied Toast
1.
Take 30 grams of flour and 100 grams of water 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, water, then put salt and sugar in the two corners, then put in 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 thoroughly venting the dough, 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 a long piece of dough 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.
Turn on the fermentation function of the oven, about 50 degrees, the final fermentation, it 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 at 200 degrees for 10 minutes, then adjust the oven to 190 degrees, put the toast box in and bake for another 40 minutes, when time is up, take out the toast on the grill and let it cool and slice it. edible.
12.
carry out
Tips:
1. The dough for toast should be kneaded as far as possible to the fully expanded stage, so that the toast is soft enough for drawing;
2. The fermented dough is dipped in dry flour by hand to poke a hole in the dough, the surrounding dough rebounds but it is not fermented, and the surrounding dough has shrunk.
