Walnut Toast -70% Middle Method
2024-12-10 15:00:11 689
After starting baking, the most commonly made items are probably bread and toast, which can be eaten directly or made into sandwiches with your favorite vegetables. After getting started, I am more willing to try various methods to make toast. This time, I learned 70% of the techniques used by the manager of Longmen Inn to make toast. The bread was very successful, with a soft and fluffy texture and good drawing effect. Thank you for sharing with the manager.
Details of ingredients
Technique
Steps to make Walnut Toast -70% Middle Method
- 1. Put all the ingredients of the Zhongzhong dough into a bowl and knead it into dough. I use my hands to knead and enjoy the atmosphere of kneading while listening to music.
- 2. Cover the dough with plastic wrap and refrigerate it in the refrigerator for at least 17 hours for fermentation.
- 3. Butter softens at room temperature.
- This is a medium-sized dough that has been refrigerated for 18 hours, which is about 2.5 times the size of the original dough.
- 5. Place all the main dough ingredients except butter in a deep dish, tear the fermented Zhongzhong dough into small pieces and put them together to knead. After kneading, add butter and continue kneading until complete.
- 6. The kneaded dough can stretch the thin film.
- 7. Place the kneaded dough in a warm place to ferment. This is the first time the dough has been fermented.
- 8. Take out the dough and press to release air, divide it into three parts, cover with plastic wrap and let it relax for 15 minutes.
- 9. Roll the relaxed dough into a long oval shape,
- 10. Fold 1/3 of each side towards the center and roll out a long oval shape again.
- 11. Preheat walnut kernels and pumpkin seeds, roll them into small pieces, and sprinkle with an appropriate amount of walnut kernels and pumpkin seeds.
- 12. Roll it up from bottom to top, with the mouth facing down.
- 13. Roll the remaining two doughs in the same way, place them in a toast mold, cover them with a damp cloth, and let them ferment again.
- 14. Coat the fermented bread embryo with egg mixture and place it in a preheated oven. Place the middle and lower layers on high and low heat at 170 degrees Celsius for 40 minutes
- 15. After baking the toast, remove the mold and place it on the grill to cool. Today's toast was made quite successfully, with a good brushed effect. (The only downside is that I accidentally made a mistake. The toast was too dark in color, but fortunately it didn't affect the overall effect.)
- The sliced toast has a delicate texture.
- 17. It's soft and fluffy, and feels great when torn open by hand.