Cocoa walnut toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 350 grams
- white sugar 60 grams
- salt 3 grams
- milk powder 20 grams
- yeast 3.5 grams
- butter 25 grams
- water 200 grams
- cocoa powder 10 grams
- walnut kernel 80 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cocoa walnut toast
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1. Weigh the high-gluten flour, white sugar, salt, milk powder, cocoa powder, and yeast separately and place them into a mixing basin of the mixer, mix well, add warm water and stir slowly for 2 minutes, and stir quickly until gluten is produced. (Be careful not to put the yeast with sugar and salt to prevent the yeast from being dehydrated and ineffective.) Add the softened butter, stir slowly, and stir quickly until the dough is smooth.
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2. Add the desserted, roasted, and chopped walnuts and stir slowly, then stir quickly until the dough comes out.
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3. Place the dough in a container and cover with plastic wrap to wake up.
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4. Wake until dough is twice as big.
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5. Sprinkle high-gluten flour on the chopping board, take out the awakened dough, and divide it into 12 portions. Each dough is about 50 grams, round, cover with plastic wrap, and relax for 15 minutes.
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6. Take a 50-gram dough and flatten it by hand, use an exhausted rolling pin to roll it into an oval dough from the center of the dough upside down, fold it one-third from top to bottom, and press tight.
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7. Fold it one-third from bottom to top, and press tight.
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8. Turn the dough upside down, and use an exhausted rolling pin to roll it upside down from the center of the dough into a dough about 30 centimeters long.
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9. Turn the dough over and roll it into a cylinder from top to bottom.
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10. Place into the toast mold with closed mouth face down, cover with plastic wrap for final fermentation.
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11. Fermentation until the toast is 80 percent full.
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12. Brush with a thin layer of whole egg liquid, place it in an oven preheated to 180 degrees in advance,(high on heat, low on heat), and bake for about 25 minutes.
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Remove astringent walnut kernels 1. Put walnut kernels into the pan and add appropriate amount of water and appropriate amount of sugar.
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Remove the astringent walnut kernels. 2. Bring the water in the pot to boil for 2-3 times, and turn off the heat. Replace the water and add appropriate amount of sugar to bring to a boil, and repeat this 2-3 times.
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Remove astringent walnut kernels. 3. Preheat the oven to 140 degrees and bake the walnut kernels for about 15 minutes. (Flip the walnut kernels up and down several times during baking)Cocoa walnut toast Make Tips
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