Coffee Walnut Toast
1.
Prepare all the ingredients, no coffee and wine can be ignored.
2.
All ingredients except butter and walnuts are put into the bucket of the cook machine.
3.
Start the cooking machine and mix the ingredients evenly on the first gear for 3-5 minutes, then turn on the second gear for 10-15 minutes to beat the dough to a coarse film state.
4.
Then add the butter to the noodle bucket, start the cook machine again for 10-15 minutes and turn for the 3rd gear for 5 minutes. (You can cut the dough a few times with scissors to increase the contact area and make the dough better)
5.
Take out the beaten dough, cut and knead the walnuts into the dough. (Bake the walnuts in advance for a better taste. If the particles are too large, chop them up better)
6.
Then gather the dough smoothly.
7.
At this time, the temperature of the dough should be kept within 26 degrees.
8.
Put the dough in the basin, seal it with plastic wrap, and carry out a fermentation. (Fermentation at room temperature is sufficient, and oven fermentation can be selected at 28 degrees)
9.
Ferment to double the size.
10.
Take out the fermented dough, vent it, and continue to relax for 20 minutes.
11.
Then divide into three equal parts, spheronize, and relax again for 10-15 minutes.
12.
Tuck the left and right sides of the loose dough inward to form a cocoon.
13.
Gently roll dry to grow into a tongue shape. (Be lighter when rolling, because there are a lot of walnuts, don’t break the skin)
14.
Turn it over and gently pull the dough into a rectangular shape. (Scraper can be used to assist when turning over)
15.
Roll up from top to bottom.
16.
After all rolled up, continue to relax for 10-15 minutes.
17.
Take out the loose dough again, place it upright, and gently roll it out again.
18.
Turn it over, roll it up from top to bottom, pinch it tightly.
19.
Then put the rolled dough into the toast box. -
20.
Put it into the oven for secondary fermentation, set the fermentation to 36 degrees, and place a bowl of hot water in the oven. (The temperature of my oven is very low. For example, when the room temperature is high, the fermentation setting can be 32-34)
21.
Take out the mold, preheat the oven at 185°C and 180°C for ten minutes, then put it in the mold and bake for 40-45 minutes at 175°C and 170°C. (The baking time and temperature need to be adjusted reasonably according to the temper of the oven)
22.
After the baking is completed, it is directly demoulded, and it can be sealed and stored after cooling.
Tips:
1. Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. The Jinshan Japanese toast flour is used here.
2. Coffee powder must be selected without added, instant, sugar-free, not three-in-one or the like.
3. The brand and material of the toast box are different, and the baking time needs to be adjusted according to the usual toast situation. This time using Sanneng 2048, if the toast box is made of carbon steel, the temperature needs to be lowered.
