After starting to bake, most of what you do is probably bread and toast, which you can either eat directly or add your favorite vegetables to make a sandwich.After the introduction, I was more willing to try different ways to make toast, this time I learned 70% of the Chinese recipe for making toast at the Longmen Inn, the bread was successful, loose and soft, the lace effect was good, thank you for sharing the toast.

WHAT YOU NEED

Ingredients

Eggs (medium sized) 40 g
75 grams of high starch flour
A moderate amount of pumpkin
A moderate amount of whole egg juice
75 grams of cow's milk
Yeast (medium) 3 g
High starch flour (medium) 175 grams
Salt (medium) 2 g
Butter (main dough) 20 grams
60 grams of milk (main dough)
Fine sugar (main dough) 45 g
The right amount of walnuts

How TO MADE Walnut toast

Steps 1 to 4

1. I put all the ingredients in the dough in a bowl, and when the dough is done, I use my hands to knead it, and I like the atmosphere of kneading it while listening to the music.

2. With a good dough cover, put in the refrigerator, refrigerate and ferment for more than 17 hours.

3. Butter softened at room temperature.

4. This is a medium-sized dough that has been refrigerated for 18 hours, about 2.5 times the original dough.

Steps 5 to 8

5. All the main dough materials except the butter are placed in a deep dish, the fermented medium-sized dough is torn into small pieces and placed together with the dough, and the butter is added to the dough until it is fully cooked.

6. A good dough can support the thin film.

7. This is the first time that the dough has been fermented.

8. Remove the dough from the pressure exhaust, divide it into three parts, and loosen the coating for 15 minutes.

Steps 9 to 12

9. The loose dough grows into an elliptical shape.

10. One-third of each side is folded to the middle, again opening the growth ellipsoid.

11. Walnuts and pumpkins are pre-cooked, crushed, and sprinkled with a moderate amount of walnuts and pumpkins.

12. Roll it up from the bottom, and close it down.

Steps 13 to 16

13. The remaining two doughs are rolled in the same way, placed in a toast mold, covered with a wet cloth, and subjected to a second fermentation.

14. The fermented bread embryos are brushed over the eggs, placed in a preheated oven, in the middle and bottom layers, and heated at 170 degrees for 40 minutes.

15. Roasted toast, de-moulded and dried on the grill, today's toast is more successful, the lace effect is good.

16. (The only downside is that I made a small mistake, the toast is too dark to affect the whole thing.)

Steps 17 to 20

17. The sliced toast is very delicately organized.

18. It's soft and soft, and it feels good to eat with your hands.

19.