Fragrant toast

Overview

I have to admit, I don’t know enough about you. When I first met you, the result of the empty box temperature measurement was that the recipe temperature must be lowered by 15 degrees before baking. Even so, the color is always applied too quickly, and it often becomes thick and heavy. Fortunately, I always stay by your side every time you bake, and you can avoid danger most of the time. Teacher Meng’s fragrant little toast, I finally thought of having such a small baking pan to top it. Take action when everything is ready. Everything seems to be going well, getting into the baking stage. The square of the baking pan will hit the explosion-proof light and it won't fit in, so just flip it backwards and it'll be just right. Turn the knob down 15 degrees, necessary. Nothing should happen, right? Everything is covered up and there's no way to see what's going on underneath the baking sheet. I am a little worried, but I am also afraid that if it is unveiled in advance, the future will be ruined. Bite the bullet and endure it for 20 minutes, let’s reveal the truth. The moment I uncovered the oilcloth, I was really shocked. The most charred one in history, how could it be so horrible? The fragrant little toast is as fragrant as it is fragrant, but it's a pity that its appearance is completely ruined. . .

Tags

• baking
• butter
• fresh milk
• high gluten flour
• milk powder
• walnut kernels
• cinnamon powder
• coarse sugar
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Soup: 15 grams of high-gluten flour, 65 grams of fresh milk

   

2. 2 Pour the soup ingredients into the pot

   

3. 3 Mix well

   

4. 4 Heat over low heat, stir to form a dough, let cool, cover with plastic wrap, refrigerate for 60 minutes and set aside

   

5. 5 Filling: 2.5g cinnamon powder, 20g coarse sugar, 32g walnut kernels

   

6. 6 Put the walnut kernels in the oven, heat up and down to 150 degrees, and roast until fragrant

   

7. 7 Cool and then chop

   

8. 8 Add sugar and cinnamon powder

   

9. 9 Mix well and set aside

   

10. 10 Dough ingredients: 100g high-gluten flour, 15g fine sugar, 1/8 tsp salt, 5g milk powder, 50g fresh milk, 1/2 tsp dry yeast, 10g butter

    

11. 11 Take half of the tangzhong and mix it with the dough ingredients except butter

    

12. 12 Knead into a uniform dough and add butter

    

13. 13 Continue kneading until the film is stretched

    

14. 14 Put it into a bowl and let it ferment until it doubles in size

    

15. 15 Divide into 2 equal parts, roll into balls, and rest for 15 minutes

    

16. 16 Roll out into an oval shape about 22 cm long and 10 cm wide

    

17. 17 Spread half of the filling

    

18. 18 Fold both sides in half and pinch to seal

    

19. 19 With the seam facing downwards, braid two strips of dough into a twist shape

    

20. 20 Place into an oiled mold for final fermentation

    

21. 21 The dough is about 9 minutes full

    

22. 22 Cover with oil cloth, fasten the baking pan, put it in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes

    

23. 23 Out of the oven

    

24. 24 Immediate demoulding