Mini Toffee Bread

by Little misogynist

4.7 (1)
Favorite

Difficulty

Normal

Time

24h

Serving

2

This mini toffee bread uses a refrigerated fermentation method. The bread dough has been fermented in the refrigerator for 18 hours. The texture of the bread is soft, delicate and elastic. The toffee is used as the bread filling core, which is smooth and creamy, sweet and sweet."

Mini Toffee Bread

1. Kneading: Add water, whipped cream, soft white sugar, refined salt, corn oil, high flour, and dry yeast powder to the bread machine in sequence. Set for 15 minutes to knead the dough. When the dough reaches the expansion stage, you can pull out the hand mask to complete the kneading (this recipe can be made) 12 mini toffee breads, 5 small coconut toasts)

2. Put the reconciled dough into a silicone bag and tie it tightly, and place it in the refrigerator to ferment for 18 hours

3. The fermented dough is ready to use after returning to the temperature for 50 minutes to 1 hour (in winter, the room temperature is 23 degrees). The picture shows the refrigerated fermented dough that has been warmed up, with a delicate structure

4. Take 290G of dough and vent it into 12 parts, each weighing about 24G

5. Relax for a while after rounding

6. Take out the homemade toffee sauce (thick and solidified paste) from the refrigerator

7. Take a loose dough and roll it out

8. Pack a little toffee sauce

9. Close the mouth and pinch to complete the green production

10. Place in the baking tray. Put it in an electric oven, add a bowl of hot water to assist the second fermentation

11. Ferment to 1.5 times the size, take it out, brush the surface with egg liquid, and preheat the oven to 190 degrees

12. After brushing the egg mixture on the surface, put the baking tray back into the preheated oven, middle level, set the high heat and the low heat to 190 degrees and bake for 15 minutes

13. Baked

14. Freshly baked bread filling cores, like sugar-coated sugar cores, will become sticky after cooling. You can enjoy two tastes when you eat a bread cold or hot.

Tips:

1. Toffee sauce is viscous at room temperature and has good fluidity when heated. When packing the toffee sauce, it must be tightly pinched and closed to prevent the dough from swelling and overflowing during baking.
2. Control the time of refrigerated fermentation to avoid excessive fermentation.
2. Refrigerate the fermented dough to mix more noodles at a time to prepare for the need at any time. The remaining part is frozen and stored, and it can be taken out and thawed to return to temperature at any time.

Comments

Similar recipes

Seasonal Vegetable Bread

High-gluten Flour, Vegetable Pellets, Ham Sausage

Ham and Vegetable Pizza

High-gluten Flour, Milk, Dry Yeast

Chicken Seasonal Vegetable Pizza

High-gluten Flour, Tomato, Green Pepper

Soup Kind Meal Buns

High-gluten Flour, Soup, Whole Egg Liquid

Seasonal Vegetable and Fruit Pizza

Cake Crust Materials, High-gluten Flour, Milk

Tomato Pimple Soup

Tomato, High-gluten Flour, Egg

Cornbread

High-gluten Flour, Corn Kernels, Yeast

Pumpkin Cheese Soft European Buns

High-gluten Flour, Pumpkin Puree, Caster Sugar