)
Wolfberry Nut Toast (milk Flavor)
by Bean Flavor Kitchen
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Raw material diagram.
)
2. Add appropriate amount of warm water to dry yeast to make yeast water.
)
3. Put flour, milk powder, salt, sugar, and eggs in the basin.
)
4. Add appropriate amount of yeast water and knead into a smooth dough. (The water should be added slowly, not all at once, so as to avoid the dough sticky)
)
5. In the process of kneading, stretch the dough at the right time. At this time, the dough is not easy to stretch very thin, and if it is stretched a little thinner, many cracks will be formed. You can add butter at this time
)
6. After adding the butter, continue to knead into a smooth dough.
)
7. During the kneading process, the dough should also be stretched in a timely manner, until the kneading stage is complete, and then stop kneading. (The complete stage is when the dough is stretched very thin, it is not easy to poke through, even if the poke is through, the hole is a neat round hole)
)
8. Cover the kneaded dough with plastic wrap and ferment at 28° for about one hour (fermentation time depends on the temperature).
)
9. When the dough has been fermented to twice its size, it will not collapse or shrink by poking it down with your hands, that is, the fermentation is complete.
)
10. The fermented dough is divided into small doughs of uniform size. After the dough is vented and rounded, the dough is fermented for 15 minutes.
)
11. After fermenting, take a small dough, pack a few pieces of melon seeds and round it.
)
12. According to the width of the toast mold, roll it into an oval long dough sheet.
)
13. Pack a few soaked goji berries.
)
14. Roll tight from top to bottom.
)
15. All rolled up and packed into a toast box.
)
16. The final fermentation is 40 minutes. When fermented until the toast box is 9 minutes full, close the lid. (This bowl of water in the oven is put during fermentation and needs to be taken out when baking) After preheating the oven for 10 minutes, put it in the oven and bake at 160° for 35 minutes. (According to each oven as appropriate)
)
17. After being baked, it is upside down and released from the mold.
)
18. The baked toast is soft and easy to slice after cooling.
)
Tips:1. To make toast dough, knead it to the complete stage, if it is bread dough, knead it to the expansion stage.
2. When the dough reaches the complete stage, it is necessary to stop kneading the dough to avoid the gluten breaks, the dough loses its elasticity, and the baked bread tastes poor.
3. The stuffed materials can be according to your own preferences, nuts and jams are all acceptable.
4. Roll tightly when rolling in step 14, otherwise the internal structure of the baked toast will be hollow.
