Toffee Toast

Name: Toffee Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-precision flour; 125g water; 2 pieces toffee; 25g Sugar; 5g yeast; 5g salt; 25g butter

by The food fan of the old Liu family

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Really, I was so excited when it came out just now!
I have never made such a successful toast before, and I have used my own original recipe! I didn’t know how to make toast before, but there was always a sour taste. This time it was really good, with a good taste and strong fragrance. Although the milk taste of toffee is not strong, but I don’t know what’s going on. The inside of the toast is very soft. But I personally think that the amount of salt can be reduced slightly, and the sweetness of toast is not too strong. I thought that toffee was used. It is better to put less sugar, but this bread may need more sugar. Those who like sweets are best to slightly increase the amount of sugar. "

Ingredients

250g High-precision Flour
125g Water
2 pieces Toffee
25g Sugar
5g Yeast
5g Salt
25g Butter

Toffee Toast

1. Knead the dough with the oil method after the bread machine and make it ready.
This recipe is very sticky, and the stickiness can already be seen in the bread machine.

2. Divide into thirds and relax for a few minutes.

3. Roll it into a dough, vent it, and drain it more cleanly.

4. Fold in three, put down the interface, and relax for a few minutes.

5. Roll it out again, this time roll it out a bit longer.

6. Roll into a snail shape with the interface facing down.

7. Three snails are arranged at the bottom of the toast mold.

8. After the second fermentation is like this, I personally think that it can be sent a bit more.

9. The oven was preheated at 200°C for 5 minutes, 180-200°C for 40 minutes. The temperature in my oven was not enough and the coloring was not good. I bake it again at 200°C for 3 minutes, and the color is a bit too much.