Name: Soup Type Nut Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g High fan; 100g Plain Water; 20g butter; 2g salt; 40g Sugar; 4g yeast; 20g Black tahini; 20g Pumpkin seeds; 30g Light cream; 1 piece egg; 10g Dried yellow peaches; 10g Dried corn; 10g Dried blueberries; 10g sesame

Soup Type Nut Toast

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

This bread is definitely the most nutritious bread I have ever eaten. There is no one. In a toast, there are five or six kinds of nuts and dried fruit. Moreover, according to your household's stocking situation, you can add N kinds of them. As long as you like, it can become more nutritious.
This time, the dried fruit uses the frozen dried fruit from Hugo Town. It adopts advanced freeze-drying technology, does not use sugar, retains the nutrients of the dried fruit to the greatest extent, selects raw materials, no additives, and makes the pasta at home. The quality is guaranteed, it is so foreign.

Not only that, the reason why I strongly recommend this bread is also because it uses the soup fermentation method, the fermentation process is short, and the water content is super high. Therefore, its texture is very soft. I tried to put it on for three days. It's still the same softness, even the toast in the bakery can't do it.

Soup Type Nut Toast

1. Ingredients are ready

2. First make the soup, mix the ingredients in the main ingredients evenly, put them in the pot, turn on the low heat, boil the flour and water into a paste, turn off the heat, set it out and let cool

3. Put high flour, eggs, black sesame paste, yeast, salt, sugar and soup into the bread bucket

4. Knead for 20 minutes

5. When kneading the dough, prepare all kinds of dried fruits

6. Dried blueberries slightly chopped

7. After kneading the dough, put butter in, then set the kneading program for 20 minutes, and put the dried fruits in ten minutes later

8. The dough is kneaded and fermented to double its size

9. Take out, exhaust, and divide into three parts

10. Roll out the dough into a beef tongue shape

11. Roll up straight down

12. Put it in a toast box and place it in a warm low powder for a second shot

13. When the dough is about eighth full, put it in the oven and bake at 165 degrees for 45 minutes

14. Cool it out of the oven, and store it in a fresh-keeping bag when it is slightly warm

Tips:
1. Be sure to turn on a small fire when making the soup, because the process is very fast, so as not to be too late and really become "batter".
2. Put the dried fruit in the last ten minutes, the taste will be much better.
3. In this weather, the room temperature is very fast, so there is no need to put in the oven