Garlic and Colorful Toast (with White Toast)
1.
Put all the ingredients (except butter) in the white toast into the mixing bucket of the cook machine or bread machine
2.
After kneading in the chef machine for 10 minutes or in the bread machine for 30 minutes, add 17g of softened butter
3.
Add butter at room temperature and continue kneading for 10 minutes
4.
Put the dough in a warm place and ferment to twice its size. It takes about 1 hour to dip your fingers in flour and poke a hole in the dough. It will be fermented without shrinking or collapsing.
5.
After fermentation, the dough is vented and divided into two evenly. Cover the dough with plastic wrap and let it stand for 20 minutes
6.
After standing still, shape the dough. First press the flat dough and roll it into a round shape. Fold the top and bottom dough in the middle, rotate 90 degrees and roll it up vertically, and put the rolled dough into a toast box.
7.
Put the toast box into the oven (unplugged), put a pot of hot water to stuff, and carry out the second fermentation until it is 8 minutes full, about 1 hour, preheat the oven at 170 degrees and bake for 30 minutes
8.
After the toast is allowed to cool, cut in half and take one of the toasts, cut off the bottom and top of the toast, and hollow out the middle
9.
Hollowed toast, cut into 27 small squares, of which 18 toast pieces are reserved for use, and the other 9 are not required
10.
Soften the butter, add chopped parsley, salt and garlic puree, mix well to form a butter sauce
11.
Spread the remaining 18 pieces of toast with butter sauce on all six sides and bake at 190°C for 8 minutes
12.
Now start to assemble the toast, put the toast base on the bottom, put the baked toast into the toast, put a slice of cheese, sprinkle with ham and diced vegetables, and put in 9 unbaked toast blocks (Spread butter sauce around the toast block)
13.
Place the whole toast in the oven at 165 degrees and bake for 16 minutes. I cut a white toast into two to make two toasts. The weight of the ingredients is the weight of two toasts. Steps 8-12 are one of the toasts introduced. Spau’s method, if two pieces of toast are made, 54 pieces of toast are cut out, 18 of which are not used.
Tips:
I have made toast many times recently. Although it is delicious, it is a bit tired. If you can't finish the toast at home or the taste is a little flat, you can try this garlic colorful toast. Not only the color is good, but the taste is also very good, and the nutrition inside is also very rich, it is worth a try. Garlic-flavored bread is crunchy after baking, and it tastes crispy and very delicious.
I used my own white toast for secondary processing. If you find it troublesome, you can buy bread directly from the supermarket to make it. However, I personally recommend making white toast by myself. The white toast I introduced is a recipe of love and freedom. It is a particularly bland toast. Because this toast mainly eats the taste of secondary processing, so try not to overwhelm the guests and use low-fat toast. White toast is the best.
The formula can make a 450g white toast, and finally process it into two garlic-flavored colorful toasts.
)
)
)
)
)
)
)
)
)
)
)
)
)
)