Walnut cereal toast
By LonzoMills
It's a very delicious toast. It's made at home. It's full of walnuts. It's delicious. It's served with a cup of milk or soy milk, an omelette, and a few small tomatoes. It's absolutely nutritious for breakfast and will keep you refreshed all morning!
Recipe Recommendations
- high-gluten flour 250 grams
- water 50 grams
- fine sugar 20 grams
- milk powder 20 grams
- yeast 1 teaspoon
- brown sugar 20 grams
- salt 1/2 teaspoon
- unsalted butter 20 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Walnut cereal toast
1
First, make soup dough and mix ready-to-eat cereals and water.
2
Cook over low heat while stirring until dough, remove, cover with plastic wrap, let cool, refrigerate for 1 hour, and set aside.
3
Mix high-gluten flour, fine sugar, brown sugar, salt, yeast, milk powder, and water into a dough, add cereal soup to grow the dough, and knead it into a slightly smooth dough. 3 Add butter and continue kneading the dough until the expansion stage can pull out the film.
4
Add chopped walnuts and knead well.
5
Place the dough in a container, cover with plastic wrap, and carry out basic fermentation.
6
Fermentation until dough is 2.5 times larger.
7
Drain the fermented dough, round it, cover with plastic wrap and relax for 15 minutes.
8
Then roll it into a rectangle.
9
Turn it over and roll it into a cylinder.
10
Place in the toast mold face up, cover with plastic wrap, and allow for final fermentation.
11
Mix the chopped walnuts and coarse sugar well and set aside. When the dough is fermented until the mold is 9 minutes full, brush the surface with egg liquid.
12
Sprinkle with a mixture of chopped walnuts and raw sugar and bake. Baking: (The time and temperature are for reference only, please adjust the temperature of your own oven) Preheat the oven in advance, 155 degrees Celsius for 35 minutes. After coloring, you can cover it with tinfoil to prevent the surface from being burnt. Remove it immediately after baking.