Cereal and walnut toast(mai pian he tao tu si )

Cereal and walnut toast

Introduction:

"The last time I forgot to add cereal soup, I turned into molasses and walnut toast. If you don't want to die, do it again. Sure enough, it's quite different. The soup seed makes the dough which is lack of water soft, which is the familiar feeling. The soup gives enough moisture to the dough, and the baked bread is softer and more elastic than the molasses and walnut toast from that arid area. However, the dough was good, but the baking flashed. ——I don't have to worry too much about the problem of too heavy coloring. After a little more delay in other affairs, I turned back to find that the color on the surface can no longer be heavy. Quickly turn off the heat, while patiently baking enough time, while wondering whether the bottom will be disastrous. Finally off the mold, but found that the background color is just right. This hot oven is always so poisonous when it's on fire

Production steps:

Step 1: soup: instant oatmeal 20g, water 50g

Step 2: pour the oatmeal and water into the pan,

Step 3: mix well

Step 4: heat with low heat, stir continuously to form a ball, and leave the fire

Step 5: after cooling, seal the plastic film and refrigerate for 60 minutes

Step 6: dough: 250g high gluten powder, 20g fine granulated sugar, 1 / 2 tsp salt, 1 tsp dry yeast, 20g milk powder, 20g black molasses, 120g water, 15g butter, 60g walnut

Step 7: Decoration: 25g walnut, 10g sugar

Step 8: pour the soup seeds and the dough except walnut and butter into a large bowl

Step 9: knead well and add butter

Step 10: continue kneading until the film is pulled

Step 11: add chopped walnuts

Step 12: knead well, put into a large bowl, and ferment

Step 13: chop the walnut for decoration and pour in sugar

Step 14: mix well and set aside

Step 15: the dough is fermented

Step 16: exhaust, round and relax for 15 minutes

Step 17: roll it into a 20x15cm rectangle

Step 18: roll into a cylinder

Step 19: put it into the toast box for final fermentation

Step 20: head the dough to 9 minutes full, and brush the surface with egg liquid

Step 21: Sprinkle with walnuts

Step 22: put in the oven, middle and lower layer, heat up and down 180 degrees, bake for about 30 minutes

Step 23: color the surface and get out of the oven

Step 24: demould immediately

Step 25: cool and slice

Materials required:

Instant oatmeal: 20g

Water: 120g

GAOJIN powder: 250g

Fine granulated sugar: 20g

Salt: 1 / 2 teaspoon

Dry yeast: 1 teaspoon

Milk powder: 20g

Black molasses: 20g

Butter: 15g

Walnut: 60g

Sugar: 10g

Note: if the surface has been fully colored during baking, reduce the amount of heat, or cover with tin foil to prevent too deep coloring. Walnut does not need to be roasted in advance. Baking time and temperature should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mai Pian He Tao Tu Si