Wormwood brown sugar toast(ai zhi hong tang tu si )

Wormwood brown sugar toast

Introduction:

"Bold! Bold! I don't know how this idea was triggered. Meng's wort brown sugar toast was adapted into wormwood brown sugar toast. Rye juice. It's something you can find. However, I can't think of any use of rye juice other than the 160 grams in this toast. Brown sugar toast with wort is temporarily aside. Suddenly one day, the brain suddenly stuffed with wormwood juice. I can't figure out how it was crammed in, it just lit up all of a sudden. Artemisia argyi leaf brown sugar boiling water instead of tea, has the effect of warming and dispersing cold, regulating menstruation and relieving pain. What's the feeling of brown sugar toast with wormwood sauce? try? try! Choose the day as the collision day. 15 grams of Wormwood Leaves, with three bowls of water boiling two, pour out 160 grams, brown sugar toast production. It seems that the filling of that cream cheese is a bit out of date here. Besides, we also have cream cheese. It doesn't matter, the almond brown sugar filling of almond brown sugar bread should be very good here, and the material is ready-made, and the production is simple. Room temperature hovers at 10-13 degrees, maybe even lower at night? The dough grows slowly. If you don't worry, let it grow slowly. After basic fermentation for about 8 hours, the dough grows into big balls; after another 8 hours, the dough is fermented twice to the box mouth. Low temperature is good, don't worry about the dough is overdone. In fact, there is still a little worry, but it is obvious that it has gone to extremes. Baked bread exudes a faint smell of wormwood, but how can the skin bake out many small bubbles? There is no doubt about the sweetness of brown sugar stuffing. The reddish brown bread chews out the bitterness of Wormwood Leaves. The bitterness disappears, and there is a kind of light sweetness

Production steps:

Step 1: dough

Step 2: pour the dough except butter into a large bowl

Step 3: knead well and add butter

Step 4: continue kneading until the film is pulled

Step 5: put it into a bowl for basic fermentation

Step 6: prepare the filling

Step 7: put almond powder into the oven, heat up and down 120 degrees, take it out after roasting, and let it cool

Step 8: finely cut brown sugar

Step 9: pour into the cooled almond powder

Step 10: mix well and set aside

Step 11: end of dough fermentation

Step 12: exhaust, round and relax for 16 minutes

Step 13: roll it into a square with a side length of about 20 cm

Step 14: apply the filling

Step 15: roll up

Step 16: close the mouth down and put it into the toast box for final fermentation

Step 17: the dough grows to 7% full

Step 18: Brush egg liquid on the surface

Step 19: put in the oven, middle and lower layer, heat up and down 180 degrees, bake for about 30 minutes

Step 20: get out

Step 21: demould immediately

Step 22: slice after cooling

Materials required:

GAOJIN powder: 280g

Brown sugar: 50g

Salt: 1 / 4 teaspoon

Wormwood juice: 160g

Dry yeast: 1 teaspoon

Butter: 20g

Almond powder: 25g

Egg liquid: right amount

Note: the fermentation time should be determined according to the actual temperature. The filling can be changed as you like. When filling, leave a little blank on the edge to facilitate dough adhesion

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ai Zhi Hong Tang Tu Si