Little House Nut Toast

Materials ready: weigh separately; nuts can be of any variety, I used pecans, macadamia nuts, and walnuts, cut into small pieces no larger than 1 centimeter;

Put all ingredients except for butter and nuts into the bowl, and knead until you can stretch out a rough gluten film; the water absorption of the flour and the thickness of the cream and milk vary, so you can reserve 20 grams of milk and add it as needed depending on the dough's condition.

Add the softened butter;

Start at low speed and then high speed; the dough does not stick to the bowl or hands, it is soft and elastic, and can be stretched into a thin, transparent, and elastic film.

Roll the dough into a rectangle, sprinkle crushed nuts over half of it, covering 2/3 of the dough sheet;

After folding, roll it into a rectangle, and sprinkle the remaining nuts over 2/3 of the dough.

Fold;

Place the smooth side up, shape into a dough ball, making sure the nuts are not exposed, and put it in the fermentation box for primary fermentation;

Let the dough rise until it doubles in size. Dip your finger in flour and poke a hole in the top of the dough; it should not collapse and will slightly spring back.

Divide the dough into 2 equal parts, form each into a ball, with the smooth side facing up, and let it rest for about 10 minutes;

Roll it out to 30-40 centimeters long;

Rolled into a roll;

Place into the 250g Xiaofangzi toast mold from Fabake, and let it go through a second fermentation in a warm and humid place; use a fermentation box at a temperature of 33°C and humidity of 75%; if using an oven, set the temperature to 33°C and spray an appropriate amount of cool water inside the oven to increase humidity;

Let the dough rise until it is 80% full, then cover it; it is okay if the dough has some tears, it is not over-fermented, but caused by large nut pieces breaking some of the gluten.

Place in the preheated oven in the middle layer, bake with top and bottom heat at 180°C for 35 minutes; the toast baked in a new mold may have a slightly lighter color, you can extend the time appropriately or increase the temperature; after taking it out of the oven, tap it twice and remove it from the mold.

The small house nut toast has a delicate texture, is soft and delicious, and also nutritious!