walnut peanut toast
By VicentaLakin
In the country, walnuts enjoy the virtues of “Viva Viva” and “Beauty for the Feeding of Man”, and peanuts are also referred to as “long-lived fruit”, both of which have excellent brain effects and abundant nutritional value, especially for the most brain-laboured high school students。
Recipe Recommendations
- high-gluten flour 300g
- vegetable oil 30g
- white sugar 55g
- soybean milk 115g
- whole egg liquid 20g
- yeast 4g
- walnut 60g
- peanuts 60g
- salt 1g
- sweetening
- baking
- several hours
- senior
Steps for walnut peanut toast
1
The walnuts and peanuts are roasted in the ovens, the peanuts go to the skins, and the walnuts are crushed with a crutches in their bags. I forgot my picture2
The walnuts and peanuts are placed in the basin with their other production metastasized materials, which are fermented at room temperature for about 15 minutes, and the crushed walnut peanuts continue to be rubbed up until the extended phase of pulling out the film。
3
The fermentation is 2.5 times larger (one hour left at 28 degrees)。
4
The fermented noodles are released from the air, divided into an average of six pieces for fermentation in the middle of 10 minutes. When it's fermented, it's in the plastic phase. Every pasta slowly grows with its hands。
5
It's a braid shape。
6
Put it in a toast box and re-ferment it in a warm, wet place (at about 35 degrees and 80 per cent humidity)。
7
The pasta fermented to nine points of the mold。
8
The fermented pasta, with a light coating of the whole egg fluid on the surface and some of the walnut peanut fragments。
9
The oven is pre-heated at 170 degrees, is on fire, in the middle, and is baked for about 35 minutes, and can be released from the surface in gold and yellow。
10
When it cools, it tastes delicious。