Chestnut toast with Caragana(ning xiang li zi rong tu si )

Chestnut toast with Caragana

Introduction:

"A few days ago, I made some lemon flavored granulated sugar, and used it several times to make cakes and bread. It tastes very good. Today, I use this lemon flavored granulated sugar to make toast again. There is a layer of self-made chestnut in the toast, and the chestnut has been on the market for some time. In addition to making braised meat, I made the sandwich of toast. It's really a good way to make toast with a bread maker. After kneading the dough, you can choose to shape it by yourself, or directly give it to the bread maker [one click to finish], and then sit and wait for bread to eat. It's better to wait until it's completely cold before cutting the toast. I usually do it at noon and slice it in the morning after baking in the evening. In this way, the appearance of the toast will not be affected. It's very convenient to have a toaster at home, which can make all kinds of bread and toast. Many people say that the crust made by the bread machine will be very thick, if the baking time is controlled well, it won't be. You can also wrap a layer of tin foil on the outside of the bread barrel, and then bake it in the bread machine. But I usually bake it directly in the bread machine, with good color and taste, which is my personal preference

Production steps:

Step 1: put all the ingredients except butter into the bread barrel and start kneading procedure I. After kneading, add room temperature butter and continue to start kneading procedure II.

Step 2: after kneading procedure II, wait for the dough to ferment to twice the size.

Step 3: take out the dough after fermentation, knead and exhaust.

Step 4: divide the dough into two equal portions and let it stand for 15 minutes.

Step 5: roll one of the dough into slices after 15 minutes.

Step 6: spread the chestnut sauce; a thin layer will do.

Step 7: roll up the dough after smearing the chestnut sauce, and then continue to roll the second dough. Repeat step 7, rolling the same thin, then roll up the dough with chestnut sauce.

Step 8: roll up the dough and put it into the bread bucket, with the mouth closed downward.

Step 9: continue to wait for the fermentation to double the size. In this season, I use the fermentation function of the toaster to ferment; the fermentation time is about 1-2 hours.

Step 10: after the bread is fermented, start the toasting function of the toaster for 25 minutes.

Step 11: when the bread is baked, put it out of the oven, cool it and slice it into a fresh-keeping bag.

Materials required:

High gluten powder: 350g

Milk: 180g

Egg liquid: 40g

Lemon flavored granulated sugar: 50g

Yeast: 4G

Salt: 3.5g

Butter: 25g

Note: 1. Lemon flavor granulated sugar can be replaced by ordinary white granulated sugar, I use lemon peel pickled lemon sugar. 2. Don't cut the bread immediately after baking, because the freshly baked bread is crispy. If it is cut immediately, the appearance of the bread will not look good. If the bread is made in the evening, it can be cut the next morning; if it is made at noon, it can be cut in the evening. Soft bread is more convenient to cut and will not affect the appearance of the bread. 3. Chestnut paste is made of fresh chestnuts. You can refer to the practice.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ning Xiang Li Zi Rong Tu Si