Dried Fruit Toast
by Chick_hebycE
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix the iced ingredients together and knead it into a smooth dough, cover it with plastic wrap and ferment at room temperature for 30 minutes, and put it in the refrigerator for about 15 hours;
2. Take out the fermented dough, tear it into small pieces, and mix them with the main dough ingredients except butter, raisins and cranberry fillings;
3. In the last few minutes, add raisins and knead well. Here I divide the dough into three equal parts. One part is kneaded with raisins, one part is cranberry, and the other part is plain dough. Cover with plastic wrap and let it stand for half an hour;
4. After proofing, each large dough is divided into three equal parts, that is, three equal parts of raisin dough, three equal parts of cranberry dough, and three equal parts of original dough, respectively, round and relax for 15 minutes;
5. Take one hour dough kneaded with raisins and roll it into a long tongue shape, fold it in half at one third of the two sides and roll it into a tube shape, complete three in turn;
6. Take a dough kneaded with cranberries and roll it into a long tongue shape, fold it in half on one third of the two sides and roll it into a tube shape, complete three in turn;
7. Take a plain dough and roll it into a long tongue shape. Fold the caramelized walnuts in one third of the two sides and roll them into a tube. Complete three in turn;
8. Put it in the toast mold. I put a small roll of caramelized walnut filling in the middle, and put a small roll of raisin and a small roll of cranberry on both sides, which is three kinds of nut dough combined into a toast;
9. Ferment in a warm place until the mold is 80% full;
10. Brush a layer of egg liquid on the surface;
11. Put it in the preheated oven at 170°C and lower at 230°C in the middle of the oven for 45 minutes;
12. Finished picture
13. Finished picture
Tips:The fillings can be combined as you like. The temperature of the oven is not absolute, it should be adjusted according to the temper of your own oven. Another thing is to try to use the same brand of toast molds, because the coloring degree of the molds of the same brand that I use is slightly different, and it is difficult to grasp the different mold brands!
