[low calorie Series III] longan toast-You Are Foodie

By Sandra
50

[low calorie Series III] longan toast

Main Ingredients

1. the baking temperature is the measured temperature. Please adjust it according to the actual situation of each company.2. turn off the fire or cover with tin foil after surface coloring.

Step 1 . All ingredients except dried longan are kneaded into a film by the chef's machine, and then chopped longan is added at low speed and kneaded evenly by hand.

Step 2 . Refrigerate and ferment at 5 degrees Celsius for one night.

Step 3 . If the dough has not completed basic fermentation, place it at room temperature until the basic fermentation is complete. If the dough has completed basic fermentation, directly exhaust and divide it into 4 parts, and roll and relax.

Step 4 . Roll again, fold down and place in groups of two into a 450g toast mold for secondary fermentation.

Step 5 . Bread that has undergone secondary fermentation.

Step 6 . Preheat the oven at 160 degrees and bake for 55 minutes. If covered, bake for 60 minutes.

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