Cheese almond double-coloured toast
By VicentaLakin
Pull up the drawers and find several packs of black chestnuts that will no longer be needed. Black Jelly Chestnut is expensive, used for dessert, but I don't like to make cakes or desserts, so I'll make two-coloured little toasts with a nice color, and it'll add to the sweetness of black Jell-O. It's dry, the noodles are ready soon, and a little video was taken. This double-coloured toast box of 300, it's really, really hot. To say sorry, there are still some. One is that two rounds are excessive, resulting in large gas holes; the other is that tin paper is too late, causing some of the surface cheese to be roasted. Fortunately, the face was strewn, and it was discovered in time that the surface was overcooked, the bread was soft and elastic, and it bounced back in a single horse, and the smell of black vinegar was strong, and the cream cheese did not taste。
Recipe Recommendations
- high-gluten flour 220 grams
- sugar-tolerant dry yeast 2 grams
- milk powder 10 grams
- eggs 50 grams
- white sugar 25 grams
- milk 90 grams
- butter 20 grams
- blackcurrant powder 6 grams
- Original cream cheese appropriate amount
- almond slices appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Cheese almond double-coloured toast
1
Bread materials are ready: 220 grams of condensed flour, 2 grams of negurt, 10 grams of milk powder, 50 grams of eggs, 25 grams of sugar, 90 grams of milk, 20 grams of butter, 6 grams of Black Jell-O chestnut powder; Black Jell-O chestnut powder can be replaced with equivalent tea powder, cocoa powder, strawberry powder, etc。
2
All the materials except butter and black-coloured chestnut powder were placed in the toilet。
3
One minute of low-speed mixing, followed by about five minutes of high-speed mixing, adjusted to the force lanes of the machine used; the face is soft and soft, and butter is added when the thick membrane is out。
4
A one-minute low-speed mix, a high-speed three-to-five, a smooth, soft, soft, non-coated-basket wall, and a single piece of a noodle can produce a transparent and resilient film。
5
The noodles are split in two, half rounded in the deep basin, half covered with black pepperoni, machine rubbing or hand rubbing。
6
Plasma and black-coloured chestnuts are placed in large basins and, in order to prevent adhesives, a sheet of oil paper is placed in the middle; a fermentation film is placed at the base of the room temperature; the current room temperature is around 24 degrees or in a fermentation box at 28 degrees and 80 degrees wet。
7
The pasta is twice the size of the original, and the finger-tip flour is poking a hole in the top of the flour, and it does not collapse。
8
The noodles are removed from the panel, and the exhausts are gently slapped into rectangular pieces of approximately 3 mm thick, respectively, for lengths not exceeding the length of the mould。
9
The white skin is down, the black and jealous face is on top, and the face is even more adhesive with a cane。
10
Scroll from top to bottom into a roll, with the mouth pressed below。
11
The face roll is placed in a 300-gram toast box with a second fermentation in warm and wet places; the fermentation box is used at 33 temperature, 80 humidity, and the fermentation is about 40 minutes。
12
Noodles can be delivered until they have a full nine and a full ten。
13
Early room temperature softened raw cream cheese and almond chips are ready; the oven starts preheating 195 degrees。
14
Lightly coated with a proper amount of cream and cheese on the face of the toast, and then covered with almond chips。
15
Toast screech is sent to the middle of a pre-heated oven, with a fire of 180/195, 25 minutes up and down; tin paper can be added when colour is satisfactory。
16
After coming out of the oven, a few strokes, and lay cold slices on the hanger, and keep them in bags。
17
Cheese almonds, double-coloured toast, fragrance, soft smellCheese almond double-coloured toast Make Tips
One, this formula applies to 300 grams of toast boxes or water cube molds, converted to 450 grams of toast boxes, multiplying the materials by 1.2 times each; two, cream cheeses are baked during the second half of the heat, so that they are covered with tin paper to prevent over-coloured influence; whispering, my tin paper is covered at night with heavy colours; three, two colours of skins are covered with air and baked with drums; so the skin is laid from one side to the other, so that the air can be fully drained; and four, the temperature and timing of the roast is adjusted to the actual situation of the oven, the moulds and sizes used。