Quinoa Toast
1.
Ingredients.
2.
Soak the quinoa in advance, cook until transparent, drain the water and set aside.
3.
Put the dough materials except butter into the bread machine, knead to the initial expanded state, add butter that has softened at room temperature, and continue kneading.
4.
Finally, it reaches the fully expanded state, and you can pull out the thin glove film and make toast.
5.
The kneaded dough is sorted into a ball, covered with plastic wrap and fermented to twice its size, and you can poke holes that do not retract with your hands.
6.
Move the fermented dough to the kneading mat, pat the air inside the dough gently, then divide it into 3 parts and let it rest for 15 minutes. Do not continue to knead after the first shot, to avoid excessive kneading and cause the dough to break.
7.
Take a portion of the dough and roll it into a sheet. Spread the quinoa that has just been cooked and drained.
8.
Fold up both sides first.
9.
Roll it up again to become a roll.
10.
Three are done, put them in the KT450g toast mold of Xuechu, and start the second fermentation.
11.
After the fermentation is over, it is almost nine minutes full. If you want the finished product to have a bright surface, apply a layer of egg wash, and if you like the simple, you don't need to brush, or sieve powder.
12.
Changdi Baking MAN oven, preheat 160 degrees, put it on the bottom, bake for 45 minutes, remember to cover the surface with tin foil to avoid excessive coloring.
13.
The baked toast will be demoulded immediately, and stored in a bag at room temperature after it is allowed to cool, and it will be eaten within two days.
Tips:
1. Please adjust the temperature and time flexibly according to your own oven.
2. Don't continue to knead the dough after the first shot, please take out the gas inside.
