Molasses walnut toast(tang mi he tao tu si )

Molasses walnut toast

Introduction:

"Talent is dull. It's no wonder that the dough feels a little hard and dry, and there is no doubt about it. Finally wait until the dough finally fermented to 78 minutes, but in the refrigerator to pick up oatmeal soup. Suddenly suddenly, it was strange that the dough was a little dry, and the walnut toast with oat soup had forgotten to add soup! Looking at the slowly growing dough and the soup in hand, I don't know what to do for a moment. Can the dough be remedied? How to deal with the soup? All of a sudden, I lost my mind. It's all right. Let's bake the dough like this. Anyway, it's up to seven or eight points, and there's no skin. It must be the reason why the dough is dry due to the lack of soup. Fortunately, the surface covered with walnut sugar can cover up the ugly. "

Production steps:

Step 1: dough

Step 2: Decorative Materials

Step 3: pour the dough except butter and walnuts into a large bowl

Step 4: knead well

Step 5: continue kneading until the film is pulled

Step 6: add chopped walnuts

Step 7: knead well, put it into a large bowl, and carry out basic fermentation

Step 8: chop the decorative walnut and pour in the sugar

Step 9: mix well and reserve

Step 10: the dough is fermented

Step 11: round and relax for 15 minutes

Step 12: roll it into a 20x15cm rectangle

Step 13: roll into a cylinder

Step 14: put it into the toast box for final fermentation

Step 15: the head of the noodle is full until 8 minutes, and the surface is smeared with egg liquid

Step 16: Sprinkle with walnuts

Step 17: put in the oven, middle and lower layer, heat up and down 180 degrees, bake for about 30 minutes

Step 18: release

Step 19: demould immediately

Step 20: slice after cooling

Materials required:

GAOJIN powder: 250g

Fine granulated sugar: 20g

Salt: 1 / 2 teaspoon

Dry yeast: 1 teaspoon

Milk powder: 20g

Black molasses: 20g

Water: 120g

Butter: 15g

Walnut: 60g

Sugar: 10g

Note: if the baking is not completed and the surface has been fully colored, cover the surface with tin foil to avoid too deep coloring. All walnuts need not be roasted in advance.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Mi He Tao Tu Si