Delicious, delicious double pistachio jam toast

Cooking Instructions

1. (1) Make blanching seeds in advance, and it is recommended to prepare them the night before making bread

   

2. (2) Make pistachio soufflé filling (it is recommended to prepare during the basic fermentation of bread)
   120 grams of butter 80 grams of sugar 80 grams of whole egg liquid 190 grams of milk powder 120 grams of pistachio sauce Cut the
   butter into small pieces to soften, add powdered sugar and whole egg and mix evenly;
   Add the milk powder and mix well, then add the pistachio sauce and mix well for later use.

   

3. All ingredients other than "butter" in the
   dough material of the post-oil dough are weighed and put into the mixing cylinder of the U10 noodle beater;
   Stir at low speed for 1-3 minutes, stir until there is no dry powder, and then speed up to ultra-high speed to make noodles.
   The dough has a large amount of water, and the initial state of stirring will be relatively wet and sticky, continue to stir patiently, and pay attention to temperature control;
   
   After about 6-8 minutes, the gluten gradually forms as the mixing is formed, and a large, relatively thick film can be opened

   

4. Add the softened butter and knead the butter in on low speed.

   

5. Once the butter is mixed into the dough, turn to high speed and continue to beat until it is fully extended. This stage is a stage that can pull out a transparent film and has good ductility.

   

6. The surface temperature of the cylinder is about 26 degrees. Remove the dough and arrange it in a container.
   Put it in the fermentation box, set the temperature at 28°C, the humidity is about 75%, and the basic fermentation is carried out.

   

7. The base ferments for about 60 minutes, and the dough rises to about 2.5 times;

   

8. Take out the dough and divide it into
   about 285 grams per dough;

   

9. Fold and tighten, arrange into a rough circle, put it in the fermentation box, and let it rise for 20 minutes at a temperature of 28°C and a humidity of 75-80%.

   

10. Take a loose dough on both sides and close it slightly to avoid rolling out the dough too wide.

    

11. Roll them out upwards and downwards respectively

    

12. Turn over and spread evenly with pistachio jam soufflé

    

13. Rolled up from top to bottom,

    

14. Put a low-sugar toast box under the cloak and ferment it in an environment with a temperature of about 32 degrees Celsius and a humidity of 80%.

    

15. About 20 minutes before the end of fermentation, turn on the oven and set the oven to preheat at 180 degrees and 260 degrees below (the temperature of the preheated top tube is a little higher than the temperature required for baking)

    

16. Ferment until it is nearly 9 minutes full, spray water and sprinkle the crisp grains, and cut the opening with scissors along the arrow direction as shown in the figure;
    
    Crisp method:
    
    45 grams of butter, 45 grams of caster sugar, 20 grams of almond flour, 80 grams
    
    of low-gluten flour, butter cut into small pieces, softened, put into a container, add caster sugar, sieve in flour and almond flour, and knead it into granules by hand.

    

17. Do it in turn

    

18. Put it in the preheated Gobuic E9 open-hearth oven, put 8 small toast boxes at the bottom of the three-energy large baking sheet, bake at 155 degrees on the top heat and 260 degrees on the bottom for 26 minutes.
    
    Note: If there is no baking tray at the bottom, it is recommended to lower the heat by about 20 degrees.

    

19. Out of the furnace vibrating mold, demoulding.

    

20. Chill through the sections