Cocoa and walnut toast

Cocoa and walnut toast

Introduction:

Production steps:

Step 1: 1. Weigh the high gluten flour, sugar, salt, milk powder, cocoa powder and yeast respectively, put them into the mixing basin of flour mixing machine, mix well, add warm water, stir slowly for 2 minutes, and quickly stir until gluten is produced. (note that yeast should not be put together with sugar and salt to avoid yeast dehydration failure) add softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 2: 2. Add the de astringent, roasted and chopped walnuts, stir slowly until the dough is coated.

Step 3: 3. Put the dough into the container and cover it with plastic wrap.

Step 4: 4. Wake up to twice the size of the dough.

Step 5: 5. Sprinkle high gluten flour on the chopping board, take out the dough, divide it into 12 parts, each about 50g, round, cover with plastic film, and relax for 15 minutes.

Step 6: 6. Take a 50g dough and flatten it by hand. Roll it from the center of the dough with an exhaust rolling pin upward and downward to form an oval dough. Fold it one third from top to bottom and press it tightly.

Step 7: 7. Fold one third from the bottom up and press.

Step 8: 8. Roll the dough from the center of the dough upward and downward with an exhaust rolling pin to form a 30 cm long dough.

Step 9: 9. Turn the dough over and roll it into a cylinder from top to bottom.

Step 10: 10. Put it into the toast mold with the mouth closed down, cover it with plastic film and ferment it.

Step 11: 11. Ferment until the Toastmasters are eight minutes full.

Step 12: 12. Brush a thin layer of whole egg liquid, put it into the oven preheated to 180 degrees in advance (high heat, low heat), bake for about 25 minutes.

Step 13: remove the astringency of walnut kernel 1. Put the walnut kernel into the pot and add appropriate amount of water and sugar.

Step 14: remove the astringency of walnut kernel. 2. Boil the water in the pot and bring it to 2-3 boil. Turn off the heat. Change the water again, add the right amount of sugar and bring to a boil. Repeat 2-3 times.

Step 15: remove the astringency of walnut kernel 3. Preheat the oven at 140 ℃ and bake the walnut kernel for about 15 minutes. (turn walnuts up and down several times during baking)

Materials required:

High gluten flour: 350g

Sugar: 60g

Salt: 3 G

Milk powder: 20g

Yeast: 3.5g

Butter: 25g

Water: 200g

Cocoa powder: 10g

Walnut: 80g

Note: my Sina blog address: http://blog.sina.com.cn/shiwei232

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet