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

Cereal Walnut Toast

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

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

2. Pour the oatmeal and water into the pot,

3. Stir well

4. Heat on a small fire, stir constantly to form a dough, and remove

5. After cooling, seal with plastic wrap, refrigerate for 60 minutes and set aside

6. 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, and 60 grams of walnuts

7. Decoration: 25 grams of walnuts, 10 grams of sugar

8. Pour the soup and the dough ingredients except walnuts and butter into a large bowl

9. Knead into a uniform dough, add butter

10. Continue to knead to pull the film

11. Add chopped walnuts

12. Knead well, put in a large bowl, and start basic fermentation

13. Chopped walnuts for decoration, pour in granulated sugar

14. Mix well and set aside

15. Dough fermentation is complete

16. Exhaust, round, relax for 15 minutes

17. Roll into a 20X15 cm rectangle

18. Rolled into a cylindrical shape

19. Put it in a toast box for final fermentation

20. The dough grows to 9 minutes full, and the surface is brushed with egg wash

21. Sprinkle with walnut candies

22. Put it in the oven, middle and lower level, fire 180 degrees up and down, bake for about 30 minutes

23. Colored on the surface, baked

24. Demold immediately

25. Slice and serve 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.