cinnamon toast

Published Jul 23, 2021 at 20:44pm ET

cinnamon toast

Food Material List

1 High powder 266g
2 milk 20g
3 Whole egg 30g
4 Cinnamon powder 10g
5 Honey 50g

Operational steps

1 Put all the dry ingredients except salt, milk, butter and soup into the bowl and mix evenly.
2 Add soup seeds, add milk and water, knead flour into a ball, and finally add 1/2 teaspoon salt to knead into a smooth dough.
3 The butter is added into the dough by the post-oil method and kneaded into the dough until the dough can be pulled out of a transparent film and expanded.
4 The kneaded dough is placed in a clean container, covered with clean gauze, and fermented in a warm place until doubled in size. Turn over halfway and continue to ferment.
5 Fermented dough is taken out and the air inside the dough is discharged. The dough is divided into 2 points on average and laid relaxed for 15 minutes.
6 Roll out the dough and put cinnamon sugar on it.
7 Fold both sides of the face inward, then roll up and down, tighten the tail.
8 Put into the toast mould, then put it back in the warm place and ferment twice until the dough reaches the eighth full part of the toast mould. Brush the whole egg liquid.
9 Baking: Preheat the oven 180 degrees, heat the middle and lower layers for 40 minutes.

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