Main Ingredients:
High-gluten flour: 320g.
Auxiliary Ingredients:
Milk: 150g; Egg: 1; Butter: 15g; Honey: 25g; Granulated sugar: 20g; Yeast: 3g.
Snowflake Sauce:
Milk: 20g; Powdered sugar: 10g; Low-gluten flour: 16g.
Seasonings:
Salt: 2g; Egg liquid: Appropriate amount (for brushing the toast).
Taste: Sweet and fragrant; Technique: Baking; Time: One hour; Difficulty: Advanced.
Detailed Steps for Cooking Soft Honey Toast Bread
Put the ingredients into the mixer.
Add milk to the dough and mix.
When the dough is free of dry powder, add salt and softened butter and continue to mix.
Mix into a dough that can be stretched into a film.
As it was hot, I made disposable fermented toast, so I immediately took out the dough and kneaded it evenly after mixing it.
Divide the dough into 3 equal parts and knead them evenly.
Roll one of the doughs into a long strip, roll it up, and repeat (once more).
I brushed a layer of butter (softened butter or vegetable oil can be used) on the toast mold, put it in the toast mold to ferment, and brushed a layer of egg liquid.
Egg liquid.
To add almond slices on top of the toast, I took out 90g of dough from the dough and made 3 small breads, which were also brushed with a layer of egg liquid.
Ready-made snowflake sauce.
Pour it into a pastry bag in a moment.
Squeeze 3 lines of snowflake sauce on top of the toast, and then insert almond slices.
Do the same for the small breads, squeeze in the snowflake sauce, and put in the almond slices.
Preheat the oven for 5 to 10 minutes, put the mold on the middle and lower layers, bake at 180 degrees Celsius for 20 minutes (cover with tin foil after the toast is colored to prevent burning).
The toast bread is golden in color, very soft, fragrant, and delicious.
The toast bread is very soft and delicate when sliced, and can be used for afternoon tea or breakfast.
