Blackcurrants are very rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins, and phenolic substances. It can play a health care role in preventing gout, anemia, edema, arthritis, rheumatism, oral and throat diseases, cough, etc.
Walnut, one of the four major dried fruits in the world, is also known as longevity fruit. It contains more protein and unsaturated fatty acids necessary for human nutrition. These ingredients are important substances in the metabolism of brain tissues and cells, which can nourish brain cells and enhance brain function; it also contains a large amount of vitamin E. Regular consumption can moisturize the skin and black hair, which can make the skin moist, smooth and elastic; when you feel tired, chewing some walnut kernels can also relieve fatigue and stress.
applicable population
It can be eaten by the general population and is especially suitable for mental workers and teenagers; but because it is warm, it is not suitable for people with diarrhea, excessive fire due to yin deficiency, phlegm heat cough, diarrhea, excessive internal heat and severe phlegm dampness. It should not be eaten with pheasant meat, and patients with pneumonia, bronchiectasis, etc. should eat as little as possible.
Blackcurrant walnut toast
Recipe Recommendations
- high-gluten flour 280 grams
- milk 200 grams
- sugar 40 grams
- yeast 4 grams
- butter 20在 grams
- salt 2.5 grams
- Blackcurrant raisins 20 grams
- walnut kernel 35 grams
- sweetening
- baking
- several hours
- senior
Steps for Blackcurrant walnut toast
1
Prepare the materials.
2
Make the soup dough first. Put 20 grams of high-gluten flour and 70 grams of milk in a small pot, stir well, and cook over medium to medium heat until a ball is formed. Remove, let cool, cover with plastic wrap, and place in the refrigerator for more than 60 minutes.
3
Place walnuts in the oven or microwave until fragrant and chop.
4
Mix all the refrigerated soup seeds and ingredients (except butter), except knead until the dough is thin, add butter, knead until the expansion stage, and add the ingredients (blackcurrants and walnuts).
5
Knead until evenly, round, place on a larger plate, cover with plastic wrap, carry out the first basic fermentation, and remove until 2--2.5 times in size.
6
Continuously squeeze out air from the dough with your hands, knead it round, then cover with plastic wrap and stand for 15 minutes.
7
Use a rolling pin to roll the dough into a long strip, paying attention to the same width as the width of the toast mold.
8
Roll up the rolled dough from top to bottom.
9
Roll it into a cylinder.
10
Put the mouth down into the oiled toast box.
11
Place it in a warm and humid place and ferment until 9 minutes full (you can add a basin of hot water to the oven for fermentation).
12
Remove and cover with the toast mold. Put in the middle and lower layers of the preheated oven, and heat it to 190 degrees for about 30 minutes.
13
Bake until golden brown, remove, and remove while hot.
14
I like the soup-growing bread, its soft feeling is really nostalgic.
15
The toast with blackcurrants and walnuts tastes particularly good.Blackcurrant walnut toast Make Tips
1. In step 2, stir while cooking the soup. 2. After baking, if the top cover is stuck to the dough and cannot be opened, it means that the surface has not yet been colored and the baking needs to be continued. 3. The walnuts must be roasted before adding the dough. The roasted walnuts are fragrant and crispy, and taste very good.