Coffee Walnut Toast

Name: Coffee Walnut Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana bread with wheat flour; 75g Caster sugar; 20g milk powder; 50g Unsalted butter; 320g water; 4g salt; 6g Pure coffee powder; 6g High sugar tolerant yeast; 100g raisin; 100g walnut; a little Crispy; a little Whole egg liquid

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In summer, the temperature is high, making bread is really abusive, and it is common for the dough to go too far. If there is a fermentation tank, there is no need to worry about fermentation, but for most baking enthusiasts, the space occupied by the fermentation tank is not commonly used. When the weather is cold, the oven and hot water can be used to speed up the fermentation, only in summer. It's not easy to control. In September, the weather is cool, the time of dough fermentation is easy to control, and the dough will not be overwhelmed inadvertently.
I made this toast today with a lot of dried fruit, and the dough is not as fine as white toast. The dough took less than 20 minutes in total. The golden arowana bread with wheat flour film is still very good. My family loves to eat bread for breakfast. This toast was torn and eaten piece by piece before it was completely cooled. "

Coffee Walnut Toast

1. Prepare the ingredients first. The walnut kernels are peeled from freshly knocked walnuts. Rinse the raisins and absorb the moisture with kitchen paper.

2. Put all the ingredients except butter, raisins, and walnuts into the mixing tank, slow for 3 minutes and medium speed for 3 minutes, then put them into soft butter at room temperature.

3. Continue to stir in the cook machine at slow speed for 3 minutes and medium speed for 4 minutes. Take out the dough and beat it on the counter a few times until the dough can pull out the film.

4. Put raisins and walnuts in the dough, fold the dough repeatedly with your hands, and wrap the dried fruit into the dough. The dough is smoothed and placed in a fresh-keeping box, and it is fermented at room temperature.

5. Leave the dough at 26°C for one hour and twenty minutes, and let the dough rise again for 30 minutes after turning it over.

6. Take out the fermented dough, divide into 4 equal parts, roughly round the dough, cover with plastic wrap and proof for 20 minutes.

7. After proofing, roll out the dough into an oval shape, roll it up into an olive shape from top to bottom, pinch tightly, and make all the dough in turn.

8. Put the dough in a group of 2 in a toast mold. The editor does not have a fermentation box. Put the mold directly into the oven with a bowl of hot water inside, and the dough will undergo secondary fermentation.

9. Ferment until the mold is 70% full, brush the surface of the dough with egg liquid, and sprinkle a little crispy grains. If there is no crispy grains, you can leave it alone.

10. Preheat the oven in the upper and lower tube mode. When preheated to 180 degrees, put the mold into the lower layer of the oven and bake for 40 minutes. After the surface of the dough is colored, cover with tin foil. When the time comes, take out the mold, pour out the bread, and let it cool before eating. The original plan was to slice and take pictures overnight, but only a half of the bread was left.

Tips:
1. The coffee powder is pure coffee powder, not a two-in-one; after washing the raisins, be sure to damp the water with kitchen paper; after putting the dough into the dried fruit, directly knead or fold the dough with your hands to mix the dried fruit.
2. The temperature and baking time of the oven must be determined according to the temper of your own oven. The temperature and time provided above are for reference only.
3. The method of crispy grains: high flour: butter=1:0.5, just rub the flour and butter by hand, put it in a fresh-keeping bag and freeze it in the refrigerator, which can be used for surface decoration of cakes and breads.