3+2 Double Flavor Toast

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Ingredients	Quantity
Jinxiang B high-gluten flour	875g
Meimei Low Gluten Powder	375g
Swallow Yeast	22.5g
Caster sugar	200g
New Zealand milk powder	25g
Eggs	100g
Sweet noodles and old noodles	250g
Nan Qiao Ghee	125g
Edible salt	12.5g
Sorbitol	55g
Fructose syrup	50g
Sodium dehydroacetate	1.25g
Calcium propionate	1.5g
Water	475g
Surface decoration:
Beary Double Berry Jam	15g
Beary Condensed Milk Salad Dressing	15g

Production steps

1. The raw materials except Nan Qiao ghee, the other materials are put into the noodle jar and mixed together. (Slow speed for 3 minutes, fast speed for 5 minutes) and then add Nan Qiao ghee (slow speed for 2 minutes, fast speed for 1 minute).
2. After mixing the dough, divide it into 115g dough and shape it. After shaping, put it in a toast mold, proof for 90 minutes, close the lid and bake.
3. Baking temperature: 2200 for upper fire, 230 for lower fire, baked for 30 minutes and then out of the oven.
4. Put a piece of cooled toast (cut 1.2CM) into 15g of Baileys Double Berry Jam and 15g of Baileys Condensed Milk Salad Dressing

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