Toast Temptation

Toast Temptation

1. Add all ingredients except butter in the mixing bucket of the cook machine.

2. Install the mixing bucket on the machine, turn on the 2nd gear, mix the wet and dry ingredients, and then turn on the 3rd gear to start kneading. After kneading for about 10 minutes, add softened butter and continue to knead the dough to the fully extended stage.

3. Round the dough, put it in a basin, and put it in a warm place (room temperature is about 28°C) for the first fermentation.

4. Ferment for 1 hour, and the dough will become twice as big.

5. Divide the dough into 2 equal parts, cover with plastic wrap and relax for 10 minutes.

6. Roll the loosened dough into an oval shape.

7. Roll the dough from top to bottom after turning it over.

8. Cover the rolled dough with plastic wrap and relax for 10 minutes.

9. Roll out the loosened dough again.

10. Thin the bottom edge, roll it into a roll from top to bottom, and lightly press to close the mouth.

11. Put the rolled dough into the toast mold.

12. Put the toast mold into the lower middle of the oven.

13. Fill the steamer water tank with water.

14. Select the fermentation function, set 35°C, and carry out the final fermentation for about 40 minutes.

15. The dough is about 8 minutes full of the mold.

16. Put the lid on the toast mold and put it in the lower level of the preheated oven.

17. Select the upper and lower fire function, set 190℃, and bake for 30 minutes.

18. After baking, put the toast on the drying rack. After cooling, take a toast, leave a 1.5cm side, and hollow out the toast.

19. Cut the toast pieces taken out into 3 pieces, and cut each piece into 9 pieces.

20. After the butter has melted in water, put it in the honey and mix well.

21. Spread the honey-butter mixture evenly on the inside and sides of the toast.

22. Put in 9 small pieces of toast, and coat each layer of toast with a layer of honey butter

23. Put the toast in the middle of the preheated steaming oven, set the upper and lower fire function to 180°C, and bake for 15 minutes.

24. Melt the dark chocolate in water and set aside

25. Bake the toast until the bread cubes are golden and take it out. Assemble the cut pieces of fruit and ice cream balls while it is hot, and then top with the chocolate sauce.

26. Eat it while it is hot to experience the wonderful taste of both hot and cold.

27. Achievements display~
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Tips:

1. For toast coated with butter and honey, the specific time is controlled by the color of the toast.
2. Using matcha ice cream in the recipe can make the toast taste fresher, and you can also choose to replace it according to your personal taste.
3. The types of fruits can be selected and adjusted according to their own preferences.
4. It is not recommended to use chocolate sauce instead of glaze, because it cannot be solidified and the decoration effect is not good.