Egg Crown Toast

Overview

The egg-heavy bread has amazing expansion power~ The dough of this recipe is super wet, please don’t add flour at will~

Mix all ingredients evenly (except butter) and soak for 5-10 minutes to allow the flour to absorb water.
Knead until the expansion stage, add butter and continue kneading
Knead until the dough comes out (the dough is still a little sticky, it doesn’t matter, it will be fine as soon as the dough comes out~)
Round the dough into a bowl, cover with plastic wrap and ferment until 2-2.5 times in size
Deflate the dough, then divide the dough into 2 equal portions and rest for 15 minutes.
Take one of the dough and roll it into a rectangular shape
Slowly roll it down from the top and tighten it at the end.
Place the two pieces of dough neatly into the toast mold and put it in the oven for 2 rises (humidity 80 and temperature 30)
Ferment until 6-8 minutes full, take out the egg wash, put some butter in the gap, and preheat the oven (heavy egg toast has amazing expansion power, 6 minutes is enough. If you want to see mushroom clouds, 8 minutes is enough.)
Preheat the oven to 180°C for 30 minutes. Or 170℃ for 35 minutes. Once the surface of the toast is browned, cover it with tin foil and continue baking.
The tissue is very, very, very delicate and soft.