Marble sand toast is a dish that many people make, and different methods can result in varying flavors.Cooking NetworkCooking Network shares the recipe for marble sand toast, which is simple, delicious, and perfect for meals.Following this method will produce a fragrant, sweet, salty, sour, and savory marble sand toast. Many similar dishes can be made using the same technique.

Marble Sand ToastIngredientsIntroduction

High-gluten flourflour(290g) Milk powder(10g) Egg liquid (35g) Water (140g) Salt (4g) Yeast (6g)

Steps for making marble sand toast:

1. Finished product image.

2. Place 240g of red bean paste in a plastic bag, roll it into a 35*25cm rectangle, and store it in the refrigerator to set.

3. Add all ingredients except red bean paste andbutterto the bread machine bucket according to liquid first then dry ingredients, with sugar and salt diagonally placed, and yeast in a hole at the center.Bread makerbucket, the liquid ingredients are added first followed by the powders, sugar and salt are placed diagonally, yeast is placed in a pit in the center.

4. Start the bread machine until a thick membrane forms. Add softened butter and continue kneading.

5. Knead until it reaches full gluten stage, which is when you can pull out a sturdy film.

6. Round up the dough into a ball, cover with plastic wrap, and let it rise in a warm place.Rise temperature should be 26-28 degrees Celsius.

7. Allow to double in size.Check if there is no shrinking or collapsing when probing with a finger that has water or powder on it.

8. Pick up the dough, deflate and relax for 20 minutes after shaping into a ball again.

9. Roll out the dough to a 35*25cm rectangle.

10. Take out the red bean paste that has been refrigerated and cut off the edges with scissors. Remove one side of the plastic wrap, then flip it over onto the dough sheet. Be sure not to make a mistake on your first attempt.

11. Fold the left part towards the middle third.As shown in the diagram.

12. Also fold the right part towards the middle third.As shown in the diagram.

13. Roll out again into a long rectangle.

Optionally, repeat the above folding steps one more time for better marble texture.14. Cut it into three parts with a spatula, without cutting the top part completely.

15. The side containing red bean paste should be exposed on the surface. Braid it like three strands of rope and do not make it too tight to prevent damage during rising or baking, but also avoid making it too loose for the structure to be loose.As shown in the diagram.

16. Place into a 450g loaf pan.(Optionally repeat steps 16-21 if you want more layers.)(If you want to fold again, see step 25, which was made a few days ago.)）

17. Cut it into three parts with a spatula, leaving the top part intact.

Braid like three strands of rope and do not make it too tight to prevent damage during rising or baking, but also avoid making it too loose for the structure to be too loose.gluten18. The side containing red bean paste should face outwards on the surface.Do not make it too tight to prevent damage during rising or baking, but also avoid making it too loose for the structure to be too loose.

As shown in the diagram.

19. Place into a 450g loaf pan.Rearrange the baking tray under the oven with hot water and let it rise at 38℃ temperature and 75% humidity.Place a baking tray with hot water below. Ferment in an environment of 38℃ temperature and 75% humidity for the second rise.20. After rising to about 80%, remove from the oven and preheat the oven to 180 degrees.

21. Bake in the preheated oven on the lower rack, with both top and bottom heat at 180 degrees for 40 minutes.Cover the surface with aluminum foil if it turns too brown.

22. After baking, shake gently to remove from the mold and cool on a wire rack.

23. Once cooled completely, you can slice or tear off pieces as needed. Cutting a cross-section provides a beautiful view of the marble texture.

24. Finished product image.

25. For more layers, repeat the folding process as described in step 16. After rolling into a rectangle again, fold it up to form a small rectangle.

25. If you prefer more layers, repeat steps 16-21 again to make it look fuller.

26. Slightly roll out the dough before cutting into three parts.

27. Braid them like three strands of rope and do not make it too tight to prevent damage during rising or baking, but also avoid making it too loose for the structure to be too loose.As shown in the diagram.

28. Side view, clearly showing many layers.

29. The side with more layers looks thinner when folded twice (as described in this recipe).Recipeis noticeably thinner.

30. The marble texture is clearer and more beautiful with finer red bean paste.The number of layers does not affect the taste, only the visual appeal.Red bean paste choice: finer red bean paste results in a better look but less real texture; coarser red bean paste has a richer taste.So choose according to your preference!

31. The red bean paste used in this recipe is homemade.Refer to my recipes for making fine and coarse red bean paste, which are available on the website.red bean32. Coarse red bean paste can be made by cooking it until soft in a pressure cooker and blending it with a mixer.red bean paste(Bread machine version), the former is finer while the latter is rough and genuine.Of course, for a finer texture, you can pressure cook until soft and then blend in a food processor.