Walnut Toast -70% Middle Method

2024-12-10 15:00:11 689

Walnut Toast -70% Middle Method
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

  • milk60g (main dough)
  • yeast3g
  • Eggs40g
  • High gluten flour175g
  • butter20g (main dough)
  • Fine sugar45g (main dough)
  • High gluten flour75g
  • salt2g

Technique

  • difficultybeginner
  • workmanshipbaking
  • tasteSweetness
  • timeone day

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.
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