walnut cream toast

It's a time when we're obsessed with making toast, and family likes to eat it, saying it's better than buying it outside. We're using real materials without any additives. We're using the formula of making toast, we're free to use our imagination. We like to add anything. If we eat it healthy, we don't worry, who's going to refuse the temptation to eat it healthy. Today's toast is filled with walnuts. It's 10 minutes shorter than the last time. It feels softer than last. It's a softer, softer organization than last。

Recipe Recommendations

high powder 270G
low powder 30g
light cream 80g
pure milk 100g
white sugar 40g
salt 4g
baking powder 5g
eggs one
butter 20g
whole egg liquid appropriate amount

sweetening
baking
several hours
simple

Steps for walnut cream toast

All other materials other than ripe walnuts and butter are poured into the toaster, fully mixed, open and face-to-face, and covered for 20 minutes。

Add butter in 20 minutes and keep rubbing for 20 minutes。

The bread machine fermented for one hour and fermented to 2-2.5 times the size。

Flows after fermentation, split into three pieces, roll round, ten minutes。

It takes out a noodle, and it's elliptical, and it spreads all the same。

Then roll up。

In turn, the three noodles were rolled and placed in a toast module, leaving a gap between them for secondary fermentation。

Up to the end of nine minutes, a full egg lid shall be brushed。

The oven is preheated, 170 degrees for 30 minutes。

The baked toast hanger is cold, and it feels lighter and softer than the last toast。

The fragrance of screeched toast with milk or coffee, enjoy it。