Three-color toast

Overview

The recipe for this three-color toast still uses the old recipe, 350 grams of toast powder, 50 grams of egg liquid, and 180 grams of milk. If the liquid amount is calculated based on 60% of the flour, then 210 grams of water is about the same. A total of 230 grams of egg liquid and milk were made according to the old recipe. After kneading the bread machine for two programs, the dough still did not have any film. After touching and looking carefully, I felt that the amount of liquid was still low, so I took the dough out of the bread machine, placed it on the mat and kneaded in water again. A total of almost 30 grams of water was added to form a film, but at this time the yeast had gradually begun to work, so I didn’t wait for the gloves to film, so I straightened the dough and stuffed it directly into the bread machine for basic fermentation. Calculated in this way, baked toast powder is very water-rich, which is what we usually call a relatively high water absorption rate. 350 grams of flour, 50 grams of egg liquid, 180 grams of milk, and 30 grams of water are indeed quite a lot of liquid! Although the toast made in a bread machine had its outer crust broken in two places and there were layers inside, the toast tasted very good and was very soft. Especially when the three colors are paired together, there is a visual collision, which is really beautiful.

Tags

• bread
• toast
• baked food toast powder
• butter
• clear water
• egg liquid
• matcha powder
• mifutang caster sugar
• red yeast rice powder
• yeast
• milk

Ingredients

Steps

1. 1 Materials are ready

   

2. 2 Put toast powder, yeast, sugar, milk, and egg liquid into the bread barrel

   

3. 3 When the dough is kneaded, add softened butter and continue the dough kneading process

   

4. 4 When the dough is kneaded until large pieces of film can be pulled out, kneading is finished

   

5. 5 Roll the dough into a round shape and place it in a bread barrel for basic fermentation

   

6. 6 When the dough is 2.5 times its original size, dip your finger in flour and poke a hole in the top of the dough. If it does not shrink or collapse, the dough has fermented successfully

   

7. 7 Take out the dough, place it on the kneading mat, weigh it with an electronic scale and divide it into three equal parts

   

8. 8 Take one of the dough and knead it into matcha powder to form a green dough

   

9. 9 Take another dough and knead it into red yeast powder to form a red dough

   

10. 10 The three kinds of dough are ready and rested for 10 minutes respectively

    

11. 11 Take the white dough and roll it into a rectangle about the same width as the bread machine barrel

    

12. 12 Roll the relaxed green dough and red dough into rectangular pieces of the same size as the white dough in turn, and put them together, trying to make the dough pieces as snug as possible without leaving any gaps

    

13. 13 Loosely roll the dough into a roll

    

14. 14 Place in a bread barrel for secondary fermentation

    

15. 15 When the dough is 2.5 times its original size, you can select the "bake" program of the bread machine for 40 minutes

    

16. 16 The toast came out of the oven, and the surface was a little burst due to fermentation, but it didn't affect my love for it at all

    

17. 17 Immediately pour the toast out of the bucket, let it cool on a rack, then seal it and store it

    

18. 18 Take a look at the slices. The tissue is still very good and the pattern is very clear and beautiful

    

19. 19 Although there are two pieces of dough that don’t fit well, the softness is still quite good