Lemon toast with chestnut paste

Overview

I made some lemon-flavored sugar a few days ago and have used it several times to make cakes and breads. It tastes very good. Today I used this lemon-flavored sugar to make toast again. The toast was sandwiched with a layer of homemade chestnut puree. Chestnuts have been on the market for a while. In addition to being used to make braised pork, I also made a sandwich layer of toast. Making toast with a bread machine is indeed very convenient. After kneading the dough, you can choose to shape it yourself, or directly give it to the bread machine [one-click completion], and you can eat the bread while you sit and wait. After the toast is made, it is best to wait until it is completely cool before cutting it. I usually start making it at noon and bake it at night before slicing it the next morning; cutting it in this way will not affect the appearance of the toast. It is very convenient to have a bread machine at home, and you can make all kinds of bread and toast. Many people say that the crust of toast produced by a bread machine will be very thick, but this will not happen if the baking time is controlled properly. You can also wrap a layer of tin foil on the outside of the bread barrel, and then put it into the bread machine to bake, but I usually put it directly into the bread machine to bake, and the color and texture are good. This is still a personal preference. . .

Tags

• baking
• bread
• butter
• egg liquid
• high gluten flour
• lemon flavored sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into the bread bucket and start kneading program I. After the dough is kneaded, add room temperature butter and continue kneading program II.

   

2. 2 After kneading step II, wait for the dough to ferment until doubled in size.

   

3. 3 After the dough is fermented, take it out and knead it into a round ball to deflate it.

   

4. 4 Divide the deflated dough into 2 equal portions and let rest for 15 minutes.

   

5. 5 After 15 minutes, roll out one of the dough into a sheet.

   

6. 6 Spread with chestnut paste; a thin layer will do.

   

7. 7 After smearing the chestnut paste, roll up the dough, then continue to repeat step 7 with the second dough, roll it out thinly, smear with chestnut paste and roll it up.

   

8. 8 After the dough is rolled up, place it into the bread pan with the closing edge facing downwards.

   

9. 9 Continue to wait until it doubles in size. This season I use the fermentation function of the bread machine to ferment; the time is about 1-2 hours.

   

10. 10 After the bread is fermented, start the baking function of the bread machine for 25 minutes.

    

11. 11 After the bread is baked, take it out of the oven, let it cool, then slice it and put it in a plastic bag.