Cooking Steps

1. 

   Step1:Soup seed batter - soup seed is to add this kind of thing in the picture to the normal dough. There are many benefits. Method: pour water and flour into the pot at a ratio of 5-1. Stir until the temperature reaches 65 ℃. Turn off the fire as soon as you see the paste without a thermometer. Let it cool for standby.

2. 

   Step2:Add brown sugar and water to the jujube. Put it into the pot and cook it over medium low heat. The jujube will be soft and rotten. Turn off the heat. Keep it soaking. Before using it, take out the jujube and grind it into jujube mud.

3. 

   Step3:Sift and mix the whole wheat flour, bread flour, yeast and white granulated sugar. Pour in the soup and milk. Knead into dough. Knead. Knead. Knead. Knead. Knead. Knead. Knead. To the stage of expansion or even complete (I didn't have enough in the morning. So Fermentation at 22 ℃ for 3 hours.

4. 

   Step4:When the hair is 2.5 times the size, exhaust the air, leave for 15 minutes, knead in two-thirds of the butter, and ferment for another 30 minutes. At this time, you can make jujube mud. Grind jujube and coconut powder together to make jujube mud.

5. 

   Step5:Put the remaining butter on the inside of the toast mold. (you can also leave some for the final coating on the toast surface).

6. 

   Step6:It's simple and rough. It's made by kneading the jujube mud. It doesn't need to be kneaded evenly. Only in this way can the toast come out with lovely lines ～╭ (╯ ε system)

7. 

   Step7:Roll it into a rectangle. Roll it into a roll. Put it into a toast mold. Oven 35 degrees. Put a bowl of hot water under. Ferment for 1 hour. It'll swell up. Don't worry.

8. 

   Step8:Preheat the oven. 210 degrees. Cover with tinfoil. Bake for 20 minutes. Turn 230 degrees. Uncover the tinfoil. Spread a layer of butter. Bake for another 5 minutes. It takes about 40 minutes to bake a big toast

9. 

   Step9:I love you, a toast made of jujube. Enjoy the room full of bakery.