Egg toast
Overview
Egg toast without adding a drop of milk or water is extremely explosive. It only takes 3 minutes for the bread to go into the oven. The explosive force goes straight to the top of the oven. If the oven is small, it will definitely hit the heating pipe. Because pure eggs are used to make liquids with strong explosive power, the 300g of flour is reduced to 250g, and the yeast is also reduced to 2.5g. In short, the breadth of the bread during the baking process is really exciting ^_^
Tags
Ingredients
Steps
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Use 3 eggs as liquid and pound into the bread machine.
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Then put all the ingredients except butter into the bread machine and start the dough mixing process until it ends.
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After the program ends, add room temperature softened butter, then start the dough kneading program until it ends. (Gonghemian 2 times)
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Make the basic fermentation of the dough until it is 2.5 times in size.
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Take out the fermented dough, flatten and deflate, divide into 3 parts, cover tightly and let rest for 15 minutes.
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After 15 minutes, take a piece of dough and roll it out.
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Fold both sides in half and roll out into a beef tongue shape.
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Roll up toward one end.
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After shaping the 3 pieces of dough, place it into a 450g toast mold, put it into the oven and start the fermentation pan, put a plate of warm water at the bottom, and ferment the dough for the second time until the mold is 9 minutes full.
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Take out the second-raised dough, (I made two more portions) and preheat the oven to 180 degrees.
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Put the dough dough into the middle and lower layers of the oven, bake at 180 degrees for 35 minutes at upper and lower heat, then take it out of the oven and demold immediately.
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Finished product.
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The peeling and drawing effect is very good.
