1. Tricolor quinoa used;
2. Wash the quinoa, add an appropriate amount of water and boil for 15 minutes;
3. Drain the cooked quinoa with a colander and let it cool for later use;
4.
Put the highland barley pre-mixed toast powder, eggs, milk, new yeast and boiled quinoa into the chef's machine;
5. Beat to 70%,
6. Add butter
7. Continue to beat until the glove membrane;
8. Tighten the dough, put it in a basin, wrap it with plastic wrap, put it in a fermentation tank at 30 degrees, and ferment for 40 minutes;
9. Take out the fermented dough and divide it into three parts, then tighten;
10.
Wake up for 15 minutes, roll it out with a rolling pin;
11. Fold into three folds;
12. Roll it out again with a rolling pin, and thin the tail with your fingers;
13. Slowly roll it up and put it into the toast mold, leaving a certain amount of space between each;
14. The fermentation tank is 37 degrees, the humidity is 75 degrees, and the fermentation is 80% high;
15. Preheat the oven at 180 degrees for 40 minutes;
16. After the toast is baked, take it out and knock it out, then pour it out and put it in a bag until it is about the temperature of your hand.
Tips:1. Quinoa must be boiled before use, which will remove a special flavor of quinoa;
2. The size of the egg is not necessarily, so the formula is used, the net content of the egg is 145 grams of milk;
3. The dough of this formula will be a little sticky. When pulling the glove membrane, be sure to apply oil on your hands.