Two-color Toast with Cheese and Almond Slices

Name: Two-color Toast with Cheese and Almond Slices
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g High-gluten flour; 2g High sugar tolerant dry yeast; 10g milk powder; 50g egg; 25g Sugar; 90g milk; 20g butter; 6g Black currant powder; Some almond slices; Some Original Cream Cheese

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I opened the drawer and found that there were several packets of black currant powder, which expired when they were not used. Black currant powder is quite expensive. Originally used for desserts, it is a pity to throw it away, but I don’t like to make cakes and desserts. I just use it to make two-color small toast. The color is beautiful and it can also increase the sweetness and sourness. The smell of black currant.

Just say it dry, the dough was kneaded quickly, and I made a small video. The 300 toast box used for this two-color toast, sure enough, the baked toast is particularly delicate. To say regret, there are still some. One is that the second hair is somewhat excessive, which leads to thick pores; the other is that it is too late to cover with tin foil, which makes part of the cheese on the surface to be grilled.

But, fortunately, the dough was kneaded in place, and it was discovered in time that the surface was over-baked. The bread was soft and elastic, and it rebounded immediately after holding it. It still tasted with a strong blackcurrant flavor, and the cream cheese was not eaten. Out of a mushy taste.

Two-color Toast with Cheese and Almond Slices

1. Bread ingredients are ready: 220 grams of high-gluten flour, 2 grams of high-sugar-tolerant dry yeast, 10 grams of milk powder, 50 grams of eggs, 25 grams of sugar, 90 grams of milk, 20 grams of butter, 6 grams of black currant powder; black currant powder It can be replaced with the same amount of matcha powder, cocoa powder, strawberry powder, etc.;

Two-color Toast with Cheese and Almond Slices recipe

2. All ingredients except butter and black currant powder are put into the kneading bucket;

3. Stir at low speed for 1 minute, then turn to medium and high speed for about 5 minutes, adjust according to the strength of the machine used; the dough is smooth and soft, and butter is added when the thick film can be pulled out;

4. Stir at low speed for 1 minute, turn to medium and high speed for 3-5, the dough is smooth, delicate and soft, and does not stick to the wall of the basin. Pulling a piece of dough can hold out a transparent and elastic film;

5. The dough is divided into two, half rounded and placed in a deep basin, half with black currant powder, knead by machine or hand knead evenly;

6. Put the plain dough and black currant dough in a large basin. To prevent adhesion, put a piece of oil paper in the middle to separate; Mongolian plastic wrap, leave it at room temperature for basic fermentation; the current room temperature is around 24 degrees, or it can be placed in a fermentation box Inside, the temperature is 28 degrees, the humidity is 80;

7. The dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking;

8. Take out the dough and place it on the chopping board, tap it gently to exhaust, and roll them into rectangular pieces with a thickness of about 3 mm, and the length does not exceed the length of the mold;

9. The white dough is on the bottom and the black currant dough is on the top. Use a rolling pin to gently roll a few times to make the dough more fit;

10. Rolled from top to bottom into a roll, with the mouth pressed down;

11. Put the dough rolls into a 300g toast box, and leave it in a warm and humid place for second fermentation; use a fermentation tank, temperature 33, humidity 80, fermentation for about 40 minutes;

12. The dough can be made to 9 minutes full or 10 minutes full;

13. The original cream cheese and almond slices that have been softened at room temperature in advance are ready; the oven starts to preheat 195 degrees;

14. Gently spread an appropriate amount of cream cheese on the surface of the toast, and then sprinkle with almond slices;

15. Put the green toast into the middle layer of the preheated oven, and fire up and down for 180/195 for 25 minutes; when the color is satisfied halfway, it can be covered with tin foil;

16. Shake it a few times after coming out of the oven, pour it on a drying rack, cool it, slice it, and store it in a bag.

Tips:
1. This formula is suitable for 300g toast boxes or water cube molds, and can be exchanged into 450g toast boxes, and the materials can be multiplied by 1.2 times;
2. Cream cheese is easy to bake during the second half of heating, so it is necessary to cover with tin foil to prevent the color from being too heavy and affect the appearance; whisper, my tin foil is covered at night, and some of it is heavier in color;
3. There is air enveloping between the two colors of dough, and there will be a hollow drum after baking; so when spreading the dough, spread it from one side to the other, so that all the air can be exhausted;
4. The baking temperature and time are adjusted according to the actual situation of the oven, the material and size of the mold used.