Dreamy Color Drop 【star Toast】
1.
15g dried butterfly pea flowers are first soaked in 240g boiled water.
2.
After cooling to room temperature, filter it with a 60-mesh sieve, and take 180g butterfly pea flower water and put it in the refrigerator for half an hour. You can squeeze the butterfly pea flowers soaked in water hard, the higher the concentration of the juice, the better.
3.
Pour 180g butterfly pea flower water, salt, powdered sugar, high powder in the bucket of the bread machine, and finally put 3g dry yeast.
4.
Choose the dough mixing program for 20 minutes to form a smooth dough.
5.
Then add 25g of butter softened at room temperature, continue the dough mixing process for 20 minutes, and knead until the dough is complete.
6.
At this time, a thin and tough glove film can be stretched out.
7.
Then put it in a clean container and cover it with plastic wrap for the first fermentation. A constant temperature of 28 degrees is recommended for one hour.
8.
Ferment to 2 times the size.
9.
Then take it out and press on the panel to exhaust.
10.
Separate 90g dough, add 0.5g bamboo charcoal powder, knead well. You can add a little water if it feels dry.
11.
The remaining blue dough, according to the ratio of 2/5 and 3/5, is divided into 2 large and small doughs. Then cover all the pieces with plastic wrap and let them rest for 15 minutes.
12.
After relaxing, take the small blue dough and roll it into a rectangle, slightly shorter than the toast box.
13.
Sprinkle with pistachios and raisins, roll it up, this one does not contain figs.
14.
After the roll is finished, squeeze the mouth tightly. Put it aside and put it in a 450g toast mold.
15.
The black dough is also rolled out and can be sprinkled with a small amount of raisins.
16.
It's also rolled up, but don't roll it all up, leave a little bit, be careful not to leave too much, about 1cm.
17.
Then put it in the middle next to the blue one, and place the extra part facing up.
18.
The big blue dough is also rolled out.
19.
Then put a row of figs on the head.
20.
Roll it up and sprinkle with pistachios and raisins.
21.
Roll it all up and pinch the tail tightly. Place it in the toast box next to the black dough.
22.
Cover with plastic wrap and carry out secondary fermentation. A constant temperature of 32 degrees is recommended for one hour.
23.
Ferment until the toast box is eighth full.
24.
Then put the lid on. If you like the mountain-shaped top, you can leave the lid off, but pay attention to the coloring.
25.
The oven is preheated, and the upper and lower pipes are 190 degrees. After preheating, adjust the upper and lower tubes to 170 degrees, put them in the mold, and bake for 45 minutes. The time and temperature can be adjusted according to your own oven. (This temperature is the actual temperature of the oven. Put a thermometer in the oven. It is not set on the oven. temperature).
26.
Immediately after baking, take out the toast and put it on the drying net to let cool.
27.
Slice, beautiful pattern~~
28.
Finished product.
