Maple pecan toast
By VicentaLakin
School cook, 450 grams of toast
Recipe Recommendations
- Jinshan Japanese Toast Powder 250 grams
- dry yeast 2.5 grams
- salt 3 grams
- milk powder 10 grams
- water 135 grams
- maple syrup 50 grams
- butter 20 grams
- walnut kernel 50 grams
- sweetening
- baking
- several hours
- simple
Steps for Maple pecan toast
1
The materials are ready, butter softened and walnuts can bake 170 degrees in advance for a few minutes。
2
All materials except butter and walnuts are placed on the face of the bakery。
3
The softened butter continues to be rubbing when it is rolled in。
4
Scratch it to the full, until it's out。
5
Add shredded walnuts。
6
After rolling round, basic fermentation, about 40 minutes. Fermentation to double。
7
Take out the dough and split it into two pieces and roll it loose for 15 minutes。
8
The noodles are elliptical, turning over。
9
Collapse the left and the left in the middle and press the bottom of the thin。
10
From top to bottom, close the seal。
11
fermented in a 450-gram toast box for the school cook Katie。
12
The fermentation mode was activated under the steam of the Emperor and the toast box was put in for two rounds。
13
The fermentation reached full 9 points, the oven was lit 180 degrees, 35 minutes or so, and the top colour was filled with tin paper in time to prevent overcolour。
14
It's hot, it's cold. It'll look better