Rainbow Toast

Overview

I like autumn, all kinds of fruits are colorful, which is not only a feast for the mouth, but also increases the appetite and is a feast for the eyes! I have made rainbow toast once, but it was not satisfactory. This time I changed the color to retain the beauty of autumn and make the rainbow more vivid.

Tags

• baking
• pregnant women
• old man
• breakfast
• afternoon tea
• students
• coconut
• egg liquid
• high gluten flour
• pumpkin puree
• purple sweet potato puree
• salad oil
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and steam the purple sweet potato puree and pumpkin puree in advance

   

2. 2 Take 46g of milk, 13g of salad oil, 13g of egg liquid, 13g of white sugar, 1g of salt, 1.3g of yeast, and 100g of sifted flour, add them to the bread bucket, and knead into a dough. Select 2 dough kneading programs. Mix the remaining ingredients into a dough and divide it into two parts. Knead in purple sweet potato puree and pumpkin puree respectively, and knead repeatedly to form a dough

   

3. 3 Put them into small basins and put them in the oven to ferment at 45 degrees for 1 hour

   

4. 4 Take out the dough and deflate it, divide it evenly into several small doughs, cover with plastic wrap and leave for 15 minutes

   

5. 5 Take one piece of dough and roll it into a rectangle. Take another piece of dough and roll it into a rectangle of the same size. Stack it up in the same color and sprinkle coconut milk in the middle

   

6. 6 Code into toast box

   

7. 7 Leave a piece of white dough and roll it out evenly to cover it

   

8. 8 Put in the oven for the second time; 45 degrees for 45 minutes

   

9. 9 Take out the toast box, brush it with egg wash, and sprinkle with grated coconut

   

10. 10 Preheat the oven to 160 degrees for 5 minutes, put the toast box into the oven, and bake at 160 degrees for 22 minutes

    

11. 11 Out of the oven

    

12. 12 Sliced, autumn colors, love it!