Recipe: Black olive kimchi toast

Home Cooking Recipe: Black olive kimchi toast


Buy a can of black olives, don't be uncomfortable. Another: The kimchi used by this party is not Korean spicy cabbage... but mustard! I have always loved the toast of the salty mouth...(๑≖ิټ≖ิ)



  1. High-gluten flour, salt, sugar, water, olive oil is poured into the bread bucket to start a mixing process (15 minutes); black olives and kimchi use kitchen paper to absorb excess water.

  2. Continue with a bread dough program. There are no choices (black olives and kimchi in the last 5 minutes of noodles). The dough after adding black olives and kimchi will be very sticky. Hand powder.

  3. The first fermentation is carried out in the bread machine. After the fermentation is completed, the dough is taken out and vented, and divided into 3 equal parts (I divided about 190 g), each of which grows into a strip shape and is rolled up in one direction. Put the mouth down into the mold and leave a little space between each dough.

  4. Cover with plastic wrap and let it stand for 10 minutes, then put it into the oven for secondary fermentation (use a baking tray to connect a plate of boiling water to the bottom of the oven to ensure the humidity inside the oven)

  5. Preheat the oven for 190 degrees, about 30 minutes, adjust the time according to your own oven.

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