Mascarpone flavor toast
Overview
Frostbitten Mascarpone looks for a way out. No filling, no tiramisu, no mousse, no cheese. . . There really isn’t much mascarpone. But I still searched for some ideas, and I saw a cookie, but it was too sugary and oily, so I thought about it and gave up. This mascarpone toast looks good, let’s start with it. Reduce the amount by half, one small piece of toast is enough. The remaining mascarpone can be used to make other products. The dough is soft, not sticky, and rises well. It looks very nice after baking. It's just that the small and large hot mold is a bit difficult to handle, and I almost missed it when pouring the bread out. I carefully straightened it up on the rack, only to feel it was trembling and very weak. . . .
Tags
Ingredients
Steps
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Ingredients: 150g high-gluten flour, 50g mascarpone cheese, 25g eggs, 40g water, 2g salt, 22g fine sugar, 2g yeast, 15g butter
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Pour the dough ingredients except butter into the bread machine and start the dough mixing process.
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Stir into a uniform dough, add butter, and start the dough process again.
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Stir until the glove film is pulled out.
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Roll into a round shape and place in a large bowl for basic fermentation.
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The dough will double in size.
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Deflate, divide into three equal parts, roll into balls, and let rest for 15 minutes.
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Roll into oval shape.
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Roll up.
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With the mouth facing downwards, place evenly spaced into a greased toast box.
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Finally ferment until nine minutes full.
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Brush the surface with egg wash, put it in the oven, middle and lower layers, bake at 180 degrees for about 20-25 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold immediately and place on a rack to cool.
