Molasses Walnut Toast
Overview
Dumb talent. No wonder the dough feels a little dry and hard, but there is no doubt that it is there. Finally, when the dough was fermented to seven or eight minutes, I rummaged through the refrigerator and found oat soup seeds. It suddenly dawned on me—it was strange that the dough was a little dry, but I forgot to add Tangzhong to the oatmeal soup and walnut toast! Looking at the slowly growing dough and the soup in my hand, I didn't know what to do for a moment. Can dough be salvaged? How to deal with Tang Zhong? I was suddenly confused. That's all, let's just bake the dough. Anyway, it has risen to seven or eight points, and the skin is still peeling. It must be because the dough is dry due to the lack of soup. Fortunately, the surface is sprinkled with walnut candies, which can cover up the ugliness.
Tags
Ingredients
Steps
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Dough ingredients
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decorative materials
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Pour the dough ingredients except butter and walnuts into a large bowl
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Knead into a uniform dough
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Continue kneading until the film is stretched
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Add chopped walnuts
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Knead evenly and put it into a large bowl for basic fermentation
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Chop the walnuts for decoration and pour in the sugar
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Mix well and set aside
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The dough is fermented
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Roll into a ball and let rest for 15 minutes
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Roll out into a 20X15cm rectangle
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Roll into a cylindrical shape
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Put it into the toast box for final fermentation
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The dough is about 8 minutes full, and the surface is covered with egg wash
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Sprinkled with candied walnuts
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Put in the oven, middle and lower layers, heat up and down at 180 degrees, bake for about 30 minutes
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Out of the oven
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Immediately remove from the mold
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Slice after cooling
