Back-to-back toast


Back-to-back toast

Food Material List

  • 1 milk 150g
  • 2 salt 2G
  • 3 Sugar 50g
  • 4 Corn oil 20g
  • 5 Egg 1
  • 6 Strong flour 300g
  • 7 Angel high sugar tolerant yeast 4G

Operational steps

  • 1 Put the main ingredients into the bread barrel in turn.
    Back-to-back toast
  • 2 Bread machine dough process.
    Back-to-back toast
  • 3 After the procedure is finished, it is removed and shaped.
    Back-to-back toast
  • 4 After exhaust, divide the dough into two parts, one third and two thirds.
    add one third of the dough to the red yeast powder and knead well.
    Back-to-back toast
  • 5 Cover with fresh-keeping film and relax 15. 20 minutes.
    Back-to-back toast
  • 6 The white dough was divided into 10 parts on average and the red dough into 5 parts on average.
    Back-to-back toast
  • 7 Remove the mixing knife from the bread barrel.
    Back-to-back toast
  • 8 Roll each dough into strips.
    Back-to-back toast
  • 9 Put the dough into the bread barrel and put three white on the first layer.
    Back-to-back toast
  • 10 The second layer is white on both sides and red in the middle.
    Back-to-back toast
  • 11 The third layer has three reds.
    Back-to-back toast
  • 12 The fourth layer is white on both sides and red in the middle.
    Back-to-back toast
  • 13 There are three white layers in the fifth layer.
    Back-to-back toast
  • 14 Select the fermentation function of bread machine for two rounds (60 minutes).
    Back-to-back toast
  • 15 Fermentation until the bread barrel is eight minutes full.
    Back-to-back toast
  • 16 Brush egg yolk on the surface.
    Back-to-back toast
  • 17 Choose to bake for 36 minutes.
    Back-to-back toast
  • 18 The baking is over.
    Back-to-back toast
  • 19 Take out the bread bucket at once.
    Back-to-back toast
  • 20 Demoulding.
    Back-to-back toast
  • 21 Chill and slice.
    Back-to-back toast
  • 22 Finished product drawings.
    Back-to-back toast

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