Brown sugar, red dates, walnuts toast. I believe that a lady who loves beauty will not refuse.

Today's fermentation method is used, which saves time, effort and time, and is very suitable for office workers.

Brown sugar, red dates, walnuts toast

A list of ingredients

300 grams of high-gluten flour, 60 grams of brown sugar, 1 egg (about 50 grams of peeled), 3 grams of salt, 3 grams of yeast, 150 grams of water, 20 grams of corn oil, 20 grams of chopped walnuts, 25 grams of diced red dates.

Here's how

1 Put 60 grams of brown sugar into 150 grams of warm water and stir until melted, put brown sugar water, 1 egg (about 50 grams of peeled), 300 grams of high-gluten flour, 3 grams of salt, 3 grams of yeast, put them in the bread maker in the order of liquid first and then solid, stir with chopsticks to form a dough flocculent, add 20 grams of corn oil, and stir for 30 minutes.

2 finely chop the walnuts

3 Remove the pits and chop the dates to get 25 grams (about 35 grams are needed).

4 Knead the dough to the stage of full expansion and pull out the film.

5 Add chopped red dates and walnuts, time for 10 minutes, stir well.

6 The kneaded dough is delicate and smooth, and the chopped walnuts and red dates are evenly distributed.

7 Divide equally into three portions

8 Take one portion and roll it out into a long oval

9 Thin the hem and roll it up.

10 Do them all in turn

11 Take the first portion and roll it out again.

12 Thin the bottom edge and roll it up.

13 Cover with plastic wrap and let the toast mold rise in a warm place until it is twice as large, about 8 minutes full of toast molds. (It can also be refrigerated and fermented)

14 After fermentation (forget to take a picture, make up for it next time) brush the surface with a layer of egg wash or spray with water, put it in a preheated oven for 5 minutes, 160 degrees on the heat, 170 degrees on the bottom for about 40 minutes. Take it out, let the toast lower the waist first, put it upside down, and then lift it up warmly, which can be sealed and stored or sliced and eaten (virtuous lady type) or directly torn by hand (simple and rough type).