Almond, honey, dried fruit toast

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Raw material map: dry material.

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Raw material map: wet material

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Raw material map: butter. It's soft butter! It is particularly convenient to use.

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Mix all ingredients except dried fruits and butter evenly, knead the film with an oil-based machine, and add the drained dried fruits and knead evenly at low speed.

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Kneaded dough.

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Basic fermented dough.

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Divide into 280 g *1;600 g *1;300 g *2; divide the remaining dough equally into 2 portions to make paper cups. Round and loose.

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Put 280 grams of dough and beef tongue rolls into a small toast box, and place 600 grams and 300 grams of dough and beef tongue rolls into a large toast box for secondary fermentation.

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Fermentation until 9 minutes full, cover and place into the oven.

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Preheat oven at 120 degrees and bake for 45 minutes.

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Leaven the paper cup until full and bake at 110 degrees for 18 minutes.

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Let's take a look at the internal organization of cupcakes.

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Internal organization of toast.

1. Sift the high-gluten flour before use. 2. Adjust the baking temperature and time accordingly. 3. Grease the loaf pan whether it is non-stick or not; this helps extend the pan's lifespan. Additionally, wait for the pan to cool naturally before washing it with a soft cloth. 4. You don't necessarily have to use almond flour; use whatever you have as long as it is ground into a powder. I plan to try a mix of almond, melon seed, and cashew powder next time to use up some stock. 5. The toast didn't come out with a pointed top this time; it seems the dough for those two paper cups should have been put into the loaf pan. Next time, I won't use paper cups and will just put all the dough directly into the pan. 6. The nut flour content is quite high, so I added 40 grams of honey to keep the toast moist. However, try to eat it within 3 days; if kept too long, it won't be as soft as when freshly made, and the texture will deteriorate significantly.