Coffee Nut Toast
1.
All the ingredients for making bread are prepared
2.
Brew the coffee with water, let it cool for later use, 5 grams of coffee and 150 grams of water.
3.
Put coffee, eggs, sugar, high-gluten flour, and yeast in the bread bucket in sequence
4.
Fix the bread bucket on the bread machine, start the kneading program, kneading the dough for 20 minutes, and then add the crushed nuts
5.
Put in the softened butter and continue mixing the dough for another 20 minutes
6.
The dough is mixed until smooth, and then put in a warm place for fermentation
7.
When the dough grows to 2.5 times the size, poke a hole with your fingers, and the dough does not collapse or shrink.
8.
Take out the fermented dough, divide it into several portions evenly, cover with plastic wrap and let it stand for 15 minutes to exhaust
9.
Take a piece of dough and use a rolling pin to roll it into a long strip as shown in the figure. The moisture in this dough is larger and it will be sticky. Sprinkle a small amount of hand powder to assist the operation
10.
Roll up from one end, do the three doughs one by one, put them in the toast mold, and carry out the second fermentation
11.
The dough is fermented for the second time, the mold is eighth full, and then the mold is covered with the lid and placed in the oven for baking
12.
Preheat the oven 180 degrees in advance, bake for 55 minutes, take out and cool the slices
13.
Toast bread is baked
Tips:
Generally, the moisture content of toast bread is 70% of the flour. This bread has a little moisture and will be a little sticky during operation, so you can sprinkle some hand flour in an appropriate amount.
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