"Old Fashioned" Toast

Overview

I searched the recipe online and made it three times in a row. The success rate is still quite high. The egg liquid and water in the recipe still need to be fine-tuned according to your own flour. Don't add it all at once. The effect will still be slightly different depending on the amount of liquid.

Tags

• baking
• breakfast
• butter
• cake flour
• egg liquid
• high gluten flour
• milk powder
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add all the ingredients for the starter, mix well, and ferment in a warm place until the volume is about 3 times larger. (The auxiliary materials column is the raw materials used for starter)

   

3. 3 Add all the ingredients in the main dough except butter. (Main ingredient: main dough ingredient)

   

4. 4 Knead the dough in the bread machine for 20 minutes.

   

5. 5 Add butter and continue kneading for 20 minutes.

   

6. 6 The dough can be pulled out of the membrane and fermented until it is about doubled in size.

   

7. 7 Drain the air from the risen dough and divide it into three equal parts.

   

8. 8 Roll into ox tongue shape.

   

9. 9 Roll up from one side.

   

10. 10 Place in a toast box to ferment again.

    

11. 11 The toast box is eighty percent full. Preheat the oven to 200 degrees and then adjust it to 180 degrees before placing the toast box in the middle and lower layers and baking for 35 minutes.

    

12. 12 After baking, turn it aside and let it cool.

    

13. 13 The fluffy old-fashioned toast is ready.