Chinese wolfberry salty toast
By VicentaLakin
Recipe Recommendations
- salty and sweet
- roast
- several hours
- simple
Steps for Chinese wolfberry salty toast
1
preparation materials
2
Pour fresh milk + eggs into the bread bucket, place sugar and salt in two corners, pour in the high-gluten flour, dig a small hole in the center of the flour, and pour in the yeast. I chose the low-sugar yeast powder.
3
I put two ice cream on the bottom of the bread bucket, choose the dough spreading program, mix the dough for 20 minutes, add butter (don't soften it), start the dough spreading program again, mix the dough for 20 minutes, and sprinkle with the last minute left. Add wolfberry.
4
Cover the dough with plastic wrap and ferment in a warm place. Unfortunately, mine was still not enough from noon to night. Salt did inhibit the growth of yeast. In the end, I got anxious and sat the basin in a steamer to heat it, but it did not ferment to a satisfactory level.
5
Put the fermented dough on a chopping board and divide it into three equal parts. After exhausting, knead it into an oval shape. After slightly pressing it flat, use a rolling pin to roll it into a dough sheet equal to the width of the toast mold.
6
Roll the three dough sheets into rolls in turn and line them into a toast mold.
7
Place a plate of hot water on the bottom of the oven and place the toast box on the grill for secondary fermentation.
8
Remove it when the mold is ready until 2/3 is full. Of course, it's not enough for people like me to ferment, but I can't wait. If I wait any longer, I won't be able to go to bed until the early morning.
9
Cover the lid and set aside, preheat the oven to 170 ° C, and bake the middle layer over high heat for 35 minutes.
10
After roasting, remove the mold while hot, cool and slice it into slices, and you are ready to eat. Although the process was tortuous and imperfect, the result was still good. The most important thing is to calm my leaders a little.