Fragrant Small Toast

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.

Steps to Make Fragrant Small Toast

Tangzhong: High-gluten flour 15g, Fresh milk 65g

Pour the tangzhong ingredients into a pot

Stir well

Heat on low, stir to form a dough, cover with plastic wrap, refrigerate for 60 minutes and set aside to cool

Filling: Cinnamon powder 2.5g, Granulated sugar 20g, Walnut kernels 32g

Roast the walnut kernels in the oven at 150 degrees Celsius until fragrant

Cool and chop

Add sugar and cinnamon powder, mix well and set aside

Dough: High-gluten flour 100g, Caster sugar 15g, Salt 1/8 tsp, Milk powder 5g, Fresh milk 50g, Dry yeast 1/2 tsp, Butter 10g

Take half of the tangzhong and mix with the dough ingredients except butter

Knead into a smooth dough, add butter

Continue kneading until the dough is elastic

Place in a bowl, let it rise until doubled in size

Divide into 2 equal parts, round them, and let them rest for 15 minutes

Roll out into an oval shape about 22cm long and 10cm wide

Spread half of the filling on top

Fold the sides over and pinch to seal

Seal side down, twist the two dough pieces into a twist

Place in a greased mold for final proofing

Let the dough rise to 90% full

Cover with oiled cloth, place a baking tray on top, and bake in a preheated oven at 180 degrees Celsius for about 25 minutes

Remove from the oven

Immediately remove from the mold