1. Prepare the toast ingredients first
2. All ingredients except butter and salt are weighed and put into the bread bucket
3. After the two kneading procedures are over, put butter and salt in, and then start another kneading procedure
4. After the program is over, check the state of the dough and knead to the complete stage
5. Take out the dough, round it, and place it in a 28 degree environment for a round
6. When it is twice as large, it won’t shrink or collapse when the finger is soaked in powder.
7. Divide the dough into 3 equal parts
8. Round and relax for 20 minutes
9. Take a dough and roll it into an oval shape
10. Pat off the surrounding air bubbles and roll them up from top to bottom. Relax for 20 minutes
11. Take a dough and roll it into a beef tongue shape
12. Turn it over, roll it up from top to bottom, and put it into a toast box
13. Put it in an environment with a temperature of 32 degrees and a humidity of 75% for two shots
14. When the toast box is 9 minutes full, take it out and spray water on the surface of the dough
15. Put it in a preheated 150 degree oven and bake for 35 minutes
16. After baking, let cool
17. Thick slices of persimmons
18. After the toast is sliced, cut off the sides and spread with mozzarella cheese
19. Place the cut persimmons on the surface
20. Bake in the preheated 180 degree oven for 8 minutes
21. Mix the honey and water thoroughly during the baking process, take out the baking tray when the time is up, and brush the honey water on the surface of the persimmons
22. Continue to put it back in the oven and bake for 2 minutes
23.
Tips:The water absorption of flour is different. According to the actual situation, increase or decrease the amount of water. The soft persimmons used for toast kneading, and the crispy persimmons used for surface decoration. The baking time and temperature are subject to my own oven. The time is shorter and the temperature is lower
