Cocoa and walnut toast
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Step 1 . 1. Weigh the high gluten flour, sugar, salt, milk powder, cocoa powder and yeast respectively, put them into the mixing basin of the dough mixer, mix well, add warm water and stir slowly for 2 minutes, and stir quickly until gluten is produced. (note that yeast should not be put together with sugar and salt to avoid yeast dehydration failure) then add softened butter, slowly stir the butter, and quickly stir until the dough is smooth.
Step 2 . 2. Add the de astringent, roasted and chopped walnuts, stir slowly, and then stir quickly until the dough comes out of the film.
Step 3 . 3. Put the dough into a container and cover it with fresh-keeping film to wake up.
Step 4 . 4. Wake up until the dough is twice as big.
Step 5 . 5. Sprinkle high gluten flour on the chopping board, take out the awakened dough, divide it into 12 parts, each about 50g of dough, roll it round, cover it with fresh-keeping film, and relax it for 15 minutes.
Step 6 . 6. Take a 50g dough and flatten it by hand. Roll it into an oval shape with an exhaust rolling pin from the center of the dough, fold it down by one third, and then press it tightly.
Step 7 . 7. Fold one third from bottom to top and press it tightly.
Step 8 . 8. Roll the closure downward, starting from the center of the dough with an exhaust rolling pin, upward and downward into a dough about 30 cm long.
Step 9 . 9. Turn the dough upside down and roll it into a cylinder from top to bottom.
Step 10 . 10. Put it into the toast mold with the mouth closed downward, and cover it with fresh-keeping film for final fermentation.
Step 11 . 11. Ferment until the toast mold is full.
Step 12 . 12. Brush a thin layer of whole egg liquid, put it into an oven preheated to 180 degrees in advance (high heat, low heat), and bake for about 25 minutes.
Step 13 . Walnut kernel to remove astringency 1 Put the walnuts into the pot and add an appropriate amount of water and sugar.
Step 14 . Remove the astringency of walnut kernel 2 Boil the water in the pot for 2-3 times and turn off the heat. Change the water again, add an appropriate amount of sugar and boil it. Repeat this for 2-3 times.
Step 15 . Remove the astringency of walnut kernel 3 Preheat the oven at 140 degrees and bake walnuts for about 15 minutes. (turn walnuts up and down several times during baking)
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