Rye Brown Sugar Toast
1.
Weigh the required ingredients for later use.
2.
Dissolve dry yeast in 50 grams of milk, mix well and let stand for 5 minutes.
3.
Stir the brown sugar with the remaining milk.
4.
Stir until there are no particles.
5.
Put all the ingredients except butter in the mixing bucket in the order of liquid first and powder.
6.
After stirring into a dough, add the butter and continue to stir evenly.
7.
When the raw material is kneaded to the complete stage, a large piece of film can be pulled out.
8.
Fold the circle into a basin, cover with plastic wrap, and ferment to twice the size, poke the hole with your finger, and the hole does not retract.
9.
The dough is taken out, vented, and rounded.
10.
Divide into three equal parts, spheronize, cover with plastic wrap and relax for 15 minutes.
11.
Roll out the dough into a beef tongue shape, turn it over, fold 1/3 in the middle on both sides, press tightly, roll out, and roll up.
12.
Place the rolled dough in the mold.
13.
Put the oven in the oven for the final fermentation, and put a bowl of hot water at the bottom of the oven to keep the humidity. Ferment to 8 minutes full.
14.
Take out the mold and the bowl, preheat the oven, cover with the lid, 180 degrees, bottom, up and down heat, 40 minutes. Observe halfway to cover the tin foil to prevent the color from being too dark.
15.
Take out the toast and let it cool on the grill.
16.
Guiyi, imported Australian cattle, organic throughout the process, Guiyi quality pure milk. Toast with milk is more fragrant and delicious.
Tips:
1. Brown sugar is easy to agglomerate, and it can also be placed in a microwave oven, and it can be scattered after 30 seconds of medium heat, so that it is very convenient to use. Or put it in a fresh-keeping bag and use a rolling pin to loosen it.
2. Guiyi, imported Australian cattle, organic throughout the process, and Guiyi quality pure milk. Store at room temperature or refrigerate.
