Chinese Food
Oatmeal and toast
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It's really a chance to make this toast. It's just because my brain is cramped. I soaked nearly 200g of oatmeal rice and boiled it into a big pot of oatmeal porridge. The result must be endless. Adhering to the principle of no waste, it was made into toast. Because a lot of oatmeal porridge is added, the dough can't reach the complete stage. But the final product is also good.
Cooking ingredients
Cooking Steps
Step1:Oatmeal porridge is made to a very sticky state.
Step2:The dough can be rubbed to pull out the film by the post oil method. At first, it is difficult to knead the dough and dry it. Because oatmeal is not fully integrated with flour at this time. Do not add a lot of milk when it is too dry.
Step3:Put the dough into a large bowl, cover with plastic film, and put it into the toaster for fermentation at 30 ℃.
Step4:About 60 minutes later, the dough will be twice the size of the dough. Dip your fingers in the flour and poke a hole. If it doesn't retract or collapse, it means the fermentation is finished.
Step5:Press the fermented dough to exhaust. Then divide it into four dough groups on average. Roll them all and cover with plastic film to relax for 15 minutes.
Step6:Flatten the loose dough. Roll it into a rectangle with a rolling pin.
Step7:Roll it up from top to bottom. Close it tightly. This completes the first rolling. Cover with plastic film and relax for 15 minutes. This is how all four dough are handled.
Step8:Then roll out the loose dough again and roll it up and down.
Step9:All 4 dough are put into the 300g toast mold of the chef.
Step10:Put the mold into the oven for fermentation. 35 ℃. Ferment until it is 9 minutes full. Press the dough gently and it will rebound. It will take about an hour.
Step11:Put the fermented dough into the preheated oven. Lower layer. Heat up and down 170 ℃. Bake for 35 minutes.
Step12:The toast will be demoulded immediately. Let it cool completely before slicing.
Cooking tips:1. Please adjust the amount of water in the dough according to the water absorption of flour. 2. The baking time and temperature shall be adjusted according to the temper of the oven. You can change oatmeal porridge into various grains porridge. The amount of milk is adjusted according to the viscosity of porridge. 4. The bread can be kept at room temperature for about 3 days. Remember not to put it in the refrigerator. If you want to keep it longer, put it directly in the freezer. There are skills in making delicious dishes.
