Toast with Red Dates and Cereals
1.
Prepare the ingredients (the yeast missed the shot)
2.
In the order of salt and sugar, then liquid, then flour, put the main ingredients except butter into the bread machine
3.
After kneading until smooth, add softened butter and continue
4.
Less sugar, less oil, plus more milk powder and corn flour, it doesn’t matter if the film is not smooth.
5.
Then put in the chopped red dates
6.
After kneading, cover with plastic wrap and let stand for 10 minutes (it takes half an hour in cold weather) without fermentation twice as big
7.
Take out the dough, tap lightly to exhaust, weigh into 6 equal parts, and round it without slack
8.
Take a dough, flatten it, roll it into an oval shape, and fold the left and right sides toward the middle after turning it over
9.
Use a rolling pin to roll it up and down and press the bottom edge of the book to make it as long as possible
10.
Then roll it up from top to bottom, with the mouth facing down
11.
After the roll is finished, put it in the mold, and place it in a warm and humid place until it is 8 minutes full
12.
Take out the surface and brush the whole egg liquid, cut a small opening for decoration, you can do it without cutting
13.
Put it into the lower level of the preheated oven and bake for about 40 minutes
14.
A piece of tin foil can be added after coloring halfway to avoid over-coloring
15.
Demould immediately and let cool
Tips:
1. Different flours have different water absorption rates. When adding water, you can reserve 10 grams, and you can increase it later depending on the dryness and wetness of the dough.
2. The temperature is high in summer. The liquid materials used are preferably refrigerated or frozen. Low-temperature kneading can prevent the dough from premature fermentation during the kneading process.
3. The temperature of each oven is different, depending on the actual situation of the oven; but the temperature should be lower than 170 degrees, the low temperature will cause the dough to have insufficient explosive power, and it is easy to cause the bottom of the toast to deposit or the inside is not cooked.
