Cereal Walnut Toast

Name: Cereal Walnut Toast
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 1/2 tsp salt; 20g Caster sugar; 20g milk powder; 1 tsp Yeast (dry); 120g water; 60g walnut; 15g butter; 20g Instant oatmeal; 10g granulated sugar; 20g Black molasses

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Last time I forgot to add oatmeal soup, it turned into molasses walnut toast. Unwilling to die, do it again. Sure enough, it's quite different. The soup makes the dough that lacks moisture much softer, which is the familiar feel. The soup has given enough moisture to the dough, and the baked bread is softer and more elastic than the molasses walnut toast from that dry zone.
However, the dough is considered good, but the baking is awkward. ——I think I have lowered the irritation, so you don’t have to worry too much about the issue of over-coloring. I delayed for a while on other matters, but turned back to find that the color on the surface could no longer be heavy. Hurry up and turn off the heat, be patient and bake for a long time, while wondering if the bottom will be devastating. In the end, it was demoulded, only to find that the background color was just right. This frantic oven is always so poisonous. . .

Cereal Walnut Toast

1. Soup: 20 grams of instant oatmeal, 50 grams of water Dough: 250 grams of high-gluten flour, 20 grams of fine sugar, 1/2 teaspoon of salt, 1 teaspoon of dry yeast, 20 grams of milk powder, 20 grams of black molasses, 120 grams of water , 15 grams of butter, 60 grams of walnuts Decoration: 25 grams of walnuts, 10 grams of sugar

2. Pour the soup stock into the pot and stir evenly. Heat on a small fire, stir into a dough, and remove from the fire. After cooling, seal with plastic wrap, refrigerate for 60 minutes and set aside

3. Pour the soup and the dough ingredients except butter and walnuts into a large bowl, knead into a uniform dough, add butter, and continue to knead until the film is stretched. Add chopped walnuts

4. Knead into a uniform dough, put it in a bowl, and carry out basic fermentation

5. When the dough is fermented, chop up the walnuts for decoration, add sugar and mix well, set aside

Wait for the dough to ferment, vent, spheronize, and relax for 15 minutes

6. Roll it into a 20*15 cm rectangle, roll it into a column, put it in a toast box, and carry out the final fermentation until the dough grows to nine minutes full

7. Brush the surface with egg wash, sprinkle with walnut sugar, put it in the oven, in the middle and lower layer, and bake for about 30 minutes. In the meantime, according to the surface color situation, adjust the heat to lower or stamp as appropriate. Baking is over, out of the oven

8. Demould immediately, slice after cooling

Tips:
If the surface is completely colored during the baking process, you can reduce the heat or cover with tin foil to prevent the color from being too dark.
Walnuts do not need to be roasted before use.
The baking time and temperature need to be adjusted according to the actual situation of the oven.