nut toast

1

This is the little salty nut bread made for mom. Isn't it cute? In fact, I kneaded it too hard in the end and almost never fermented it again-a little pity, but it didn't affect the taste ~~~

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Mix and knead the ingredients well for about 20 minutes. I didn't add water. It is best to add sesame seeds when they are ready to knead the dough before adding them evenly. I covered a sheet of baking paper, covered it, and placed it in a warm place to ferment until it twice its size.

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Because what I made for my mother was sugar-free, she didn't put milk, sugar, and condensed milk in her portion, and added a little more salt. (Even if it does not contain sugar, people with high blood sugar should control their intake ~~~)

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When making snacks at home, I personally don't think there is any need to buy anything specifically. Enjoy life whatever you use at home. Walnuts, pistachios, melon seeds, dates, bean paste, etc. can be added to it. Savory bread can also be added with chives, chives and the like. This time I used about 50 grams of walnuts, a small handful of pumpkin seeds and crab-flavored melon seeds I bought outside. Preheat the oven to 150 ° C, bake the middle layer over high and low heat for 10 minutes. Be sure to cool thoroughly and chop it up, otherwise it will not be crisp after being wrapped in the dough for a long time.

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Depending on the size of the oven (the capacity generally allows two large ones, or four small ones at a time), the dough can be divided into 150-200g/piece. Squish the dough with your hands and drain the air in a row, because there is still secondary fermentation.

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Spread the nuts evenly and leave the edges for closing. In fact, I didn't leave them well. Later, I found that a few shredded nuts were exposed, which were beautiful and not burnt.

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My oven is small. When rolled, the dough is only 15 centimeters long and about 10 centimeters wide. You can put two on the baking sheet. I didn't have that many containers, so I tore open the oilpaper and "hid" the dough separately to let it stand and ferment for 30 minutes (secondary fermentation) Work before fermentation: Brush a layer of egg yolk liquid, and then cover it with cereal (ready-to-eat cereal that cannot be eaten at home), cut the skin a few times

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It has been turned into an oval shape during fermentation, and the fermentation will completely expand and increase. The previous cuts looked very cute at this time because of the layered expansion of the nuts. At this time, because the dough is soft and the inside is full of bubbles and fluffy, I failed to cut a few more knives before entering the oven as mentioned in the book. So I mentioned this step before secondary fermentation and did it, but I personally think it did not affect the taste. And it really looks like it's close to the finished product, doesn't it?

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At the end of the secondary fermentation, preheat the oven at 190 ° C for 10 minutes. With a "ding" sound, you can throw the fermented bread on the baking sheet into the oven ~~~190℃--up and down the heat---middle layer--25 minutes!

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Remember to come over from time to time to pay attention to your results! The temperature of each oven is different, and the position of the heating pipes is also different. In my oven, the first thing that changes color is the front left. Therefore, the orientation of the baking sheet or the orientation of the bread should be changed according to the degree of cooking.

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Show the results ~~~ Hey hey, butter is something that people love and hate and can't buy? Can't you make the delicious food you want? Our war in the kitchen will continue!---- Finally, the snacks in this photo were called "Grissini Bread Bars" in the baking book. I copied them and wrote them next time. I wish you all can make your own delicious food and share it with you. Thank you for reading my first food report.

It takes about 20 minutes to knead the raw materials, and finally add sesame seeds and knead them evenly. My mother had high blood sugar, so I made her salty nut bread without milk powder and condensed milk. My mother also liked the taste. Always watch when baking nuts, otherwise crispy and burnt paste will happen in an instant == Walnuts, pistachios, peanuts, pumpkin seeds, etc., we can use whatever we have on hand. Aren't we making bread to enjoy the fun of life? The fermentation time is 2 hours in summer, but it took me more than 4 hours for fermentation this time! After the bread was brushed with egg liquid to stick some cereal, I used a knife to cut the bread. Because when I first baked it, I waited for the fermentation to finish before cutting, which damaged the appearance of the bread, and the bread was already so soft that the knife couldn't cut it. Isn't it cute that the bread opens its small mouth when it is left to ferment? Hehe. When roasting, be sure to change the direction of the baking plate at any time to ensure uniform heating