Finally idle, busy for more than half a month, finally have time to do what I like. Before resting, I thought about making a toast, but the simple white toast felt more or less monotonous, and I always thought that I could change the color and pattern a little, so I made walnut two-color toast this time.
Originally wanted to make a simple two-color toast, but when I turned my head to look at the noodles, I saw that I had peeled a bowl of walnut kernels before, so I simply threw all the walnuts into the dough, and swung along with the dough ~ The toast made is not only colorful, but also the taste is soft with crispness, and the aroma of wheat mixed with nuts is great! In the future, toast does not have to be bought and eaten, and egg flour can be made at home. Soft and delicate, melts in the mouth
Walnut bi-color toast
Ingredients required: Original dough: 200g of high gluten flour, 15g of sugar, 3g of yeast, 1g of salt, 1 egg, 10g of butter, 30g of walnuts. Cocoa dough: 100g of high gluten flour, 10g of sugar, 2g of yeast, 1g of salt, 10g of butter, 1 egg.
Preparation process: 1. Put all the ingredients of the original dough (except butter and walnut kernels) into the cooking machine, add water according to the absorbency of the flour, and start the noodle program.
2. After the dough is roughly formed, add the butter softened at room temperature and continue stirring.
3. Put in the peeled walnut kernels and continue with the noodle program.
4. The dough can be pulled out of the tougher film on it, the dough is kneaded and sorted out and put into a large bowl to start the first fermentation at room temperature.
5. In the same way, all the ingredients of the cocoa dough (except butter) are also put into the cooking machine, and the water is added according to the absorbency of the flour, and the noodle program is started.
6. The dough can be pulled out of the tougher film on it, the dough is kneaded and sorted out and put into a large bowl to start the first fermentation at room temperature.
7. Two doughs fermented to the original 1-1.5 times the size, poke a hole with your fingers, the dough will not retract, proving that the dough is fermented in place.
8. Take out the two large doughs to vent. The original dough is divided into small doughs of 100g, and the cocoa dough is divided into 75g small doughs, three for a total of six, covered with a layer of plastic wrap and relaxed for about 15 minutes.
9. Roll out one serving of the original dough, then roll out another portion of the cocoa dough and press the cocoa dough onto the original dough.
10. Fold back on both sides, roll out slightly and roll out thinner, rolling up from top to bottom.
11. Make all the dough and put it in the toast box.
12. Put a bowl of hot water in the oven, put the toast box in the oven, heat up and down at 30 ° C for about 60 minutes to start the second fermentation.
13. Remove after the second shot is completed. Preheat the oven and bake at 200°C for about 40 minutes.
After baking, release the mold and let cool.
Those that cannot be eaten can be stored in food bags.
Usually when breakfast, with jam can be ~ ~ ~ ~
Tips: 1. The nuts inside the dough can be changed according to your preference.
2. Oven settings are for reference only.