Low calorie series 3: Longan toast

Low calorie series 3: Longan toast

Introduction:

Production steps:

Step 1: all the raw materials except dried longan are kneaded out of the film by the chef, then the chopped longan is added and kneaded well by hand at low speed.

Step 2: refrigerate at 5 ℃ for one night.

Step 3: take out, if the dough has not completed the basic fermentation, place it at room temperature until the basic fermentation is completed, if the dough has completed the basic fermentation, exhaust directly, divide it into 4 parts, round and relax.

Step 4: round again, close down, put two groups into 450 grams of toast mold for secondary fermentation.

Step 5: second fermentation of good bread.

Step 6: preheat the oven at 160 ℃ for 55 minutes. If covered, bake for 60 minutes.

Materials required:

Bread flour: 600g

Milk powder: 40g

Salt: 5g

Yeast: 10 g

Sugar: 10 g

Cinnamon powder: 3 G

Egg water: 360g

Dry longan soaked in wine: 90g

Note: 1. Baking temperature is measured temperature, please adjust according to the actual situation. 2. Turn off the fire or cover the surface with tinfoil after coloring.

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: sweet