Really, I was so excited when it was baked just now!
I have never made such successful toast and even used my own original recipe! I don't know why I always had a sour taste when making toast, but this time it was really good. It tasted good and had a strong aroma. Although the creamy flavor of the toffee is not strong, for some reason, the inside of the toast is particularly soft. But personally, I think the amount of salt can be reduced slightly, and the sweetness of the toast is not too heavy. I thought that it would be best to put less sugar in it if I used toffee, but this bread may need more sugar. Friends who like sweetness should increase the amount of sugar slightly.
toffee toast
- milk fragrance
- roast
- several hours
- ordinary
Steps for toffee toast
1
Knead the dough with oil after the toaster and serve well. This recipe is very sticky, and the viscosity can already be seen in the bread maker.
2
Divide into three portions and relax for a few minutes.
3
Roll it into a cake, exhaust it, and drain it cleanly.
4
Fold it in 30%, put down the connector, and relax for a few minutes.
5
Roll it out again, this time longer.
6
Roll it into a snail shape with the interface facing down.
7
Three snail shapes are arranged at the bottom of the toast mold.
8
If the secondary fermentation is like this, I personally think it can be fermented more.
9
Preheat the oven at 200 degrees for 5 minutes and 180-200 degrees for 40 minutes. My oven is not warm enough and the color is not very good. I re-baked it at 200 degrees for 3 minutes. The color is a little too much.
10
The internal organization is really soft, and using toffee is really different... It has a good aftertaste.