Oatmeal Walnut Toast

Overview

I forgot to add oatmeal soup seeds last time and it turned into molasses walnut toast. Not willing to die, do it again. It's really quite different. Tang Zhong makes the dough that originally lacked moisture become much softer, which is the familiar feel. The soup gives the dough enough moisture, and the baked bread is softer and more elastic than the molasses walnut toast from the arid zone. However, the dough was considered good, but the baking failed. ——I thought that by lowering the heat, I wouldn’t have to worry too much about over-coloring. After procrastinating on other things for a while, I turned back and found that the color on the surface could not be more serious. Quickly turn off the heat and wait patiently for a long time while wondering whether the bottom will be a disaster. Finally, I took off the mold and found that the base color was just right. This hot oven is always so poisonous when it gets angry. . .

Tags

• baking
• children
• breakfast
• toast
• butter
• high gluten flour
• instant oatmeal
• milk powder
• sugar
• walnut
• blackstrap molasses
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Soup: 20 grams of instant oatmeal, 50 grams of water

   

2. 2 Pour the oatmeal and water into the pot,

   

3. 3 Mix well

   

4. 4 Heat over low heat, stir constantly to form a dough, remove from heat

   

5. 5 After cooling, seal with plastic wrap and refrigerate for 60 minutes before use

   

6. 6 Dough: 250g high-gluten flour, 20g fine sugar, 1/2 tsp salt, 1 tsp dry yeast, 20g milk powder, 20g blackstrap molasses, 120g water, 15g butter, 60g walnuts

   

7. 7 Decoration: 25g walnuts, 10g sugar

   

8. 8 Pour the soup, dough ingredients except walnuts and butter into a large bowl

   

9. 9 Knead into a uniform dough and add butter

   

10. 10 Continue kneading until the film is stretched

    

11. 11 Add chopped walnuts

    

12. 12 Knead evenly and put it into a large bowl for basic fermentation

    

13. 13 Chop the walnuts for decoration and pour in the sugar

    

14. 14 Mix well and set aside

    

15. 15 The dough is fermented

    

16. 16 Deflate, roll into a ball, and relax for 15 minutes

    

17. 17 Roll out into a 20X15cm rectangle

    

18. 18 Roll into a cylindrical shape

    

19. 19 Put it into the toast box for final fermentation

    

20. 20 Grow the dough until it is 9 minutes full, brush the surface with egg wash

    

21. 21 Sprinkle with candied walnuts

    

22. 22 Put in the oven, middle and lower layers, heat up and down at 180 degrees, bake for about 30 minutes

    

23. 23 Color the surface and come out of the oven

    

24. 24 Immediately remove from the mold

    

25. 25 Cool and then slice into slices