Cookie Toast

Overview

The toast with a cookie hat has a crispy cookie on top and soft toast on the bottom, a double delicious experience. .

Toast dough: 180g high flour, 70g low flour, 50g eggs, 90g milk, 40g sugar, 3g yeast, 25g butter
Cookie crust: 40g butter, 30g caster sugar, 55g cake flour, 10g milk powder, 15g egg liquid,
Cookie crust: 1. Soften butter at room temperature, add sugar and mix well
Use a whisk to beat until fluffy, then add the egg liquid in portions and mix well
Mix the low powder and milk powder and sift in
Mix well and set aside
Toast: 1. Knead the dough with oil until it is complete and then ferment until it doubles in size
After taking out the air, roll it into a round shape and let it rest for 15 minutes
Roll out the dough into a piece with the same width as the length of the toast mold
Roll up
Place in a toast mold for secondary fermentation
Ferment until about 8 minutes full
Place plastic wrap on the top and bottom of the cookie dough and roll it into a piece as big as a toast mold
Carefully remove the plastic wrap and cover the toast with cookie dough
Preheat the oven to 180 degrees Celsius, middle layer, for about 0 minutes, remove from the mold and cool
Finished product