cherry toast
Xinliang bread flour 350g | Xinjiang high-gluten flour 220g |
Eggs 2 pieces 120g | Cherry juice 240g |
Butter 30g | Salt 6 grams |
sugar 30g | Fresh yeast 17 grams |
Step 1
Ingredients and dough except butter and yeast. Refrigerate overnight.Step 2
After taking the dough out to warm up, put it into the kneading bucket and knead at low speed for two minutes.Step 3
Add yeast and knead for 1 minute, then add butter and knead quickly for 2 minutes to quickly form the glove film. The dough that has been refrigerated is particularly good at forming the dough.Step 4
Pull off the glove film and prick it with your fingers. If the edge of the hole is rounded, it proves that the dough is well kneaded. The dough for toast must be in this state.Step 5
Take out the dough and let it restStep 6
Divide the golden brick toast into 3 small dough balls. Each small dough weighs 160 grams. One open mountain-shaped toast requires 175 grams of dough per piece. The recipe dough makes one large toast and one small toast.Step 7
Small toast three pieces rolled into long stripsStep 8
Roll it up and relax for a whileStep 9
Roll it out againStep 10
Roll it into the mold, cover it and let it riseStep 11
The large toast was divided into 6 small pieces and rolled into 6 small rolls.Step 12
Rolled dough into boxStep 13
Cover with plastic wrap and let rise until the box is almost full, untie the plastic wrap and sprinkle with flour. Start preheating the oven and bake both boxes in the oven together.Step 14
Turn the heat up and down to 180 degrees, lower the layer, and bake for 32 minutes. The temperature is a bit high, the heat is a bit too strongStep 15
It’s outStep 16
StrippingStep 17
StrippingStep 18
See the effectStep 19
It works great, fruity and not sour at all.Step 20
Take pictures Cherry Toast Cooking Tips