Light butter toast

Overview

This recipe comes from an expert in the industry with the right online name. The dosage of the recipe is just as right as her name. As she said, she can make toast for a hundred times in a row without getting tired of it, so I didn’t dare to make any changes at all. I just followed the example. The finished product is really delicious, especially when I tear it up bit by bit with my hands!

Tags

• baking
• breakfast
• egg
• egg liquid
• high gluten flour
• whipping cream
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Mix all the ingredients into a dough (in my case, pour yeast into warm milk and mix evenly, add egg liquid and high-gluten flour and use a chef's machine to knead into a dough, cover with plastic wrap and refrigerate overnight, then take it out and make it whole the next day) Cover with plastic wrap and ferment until three to four times in size. When you peel it off with your hands, there will be an obvious honeycomb shape and a slight sour smell;

   

2. 2 Tear into small pieces;

   

3. 3 Add all the ingredients for the main dough;

   

4. 4 Knead the dough until it is fully expanded and the glove film can be pulled out;

   

5. 5 Take out the dough, deflate it, make it into a round shape, and let it rise for half an hour;

   

6. 6 Divide the dough into six parts and rest for 15 minutes;

   

7. 7 Take a small piece of dough and flatten it into a long tongue shape. Fold both sides and roll it into a tube shape (I rolled it 2 and a half times);

   

8. 8 Pour into a toast mold and ferment in a warm place until the mold is eighty full;

   

9. 9 Place in the middle rack of a preheated 175-degree oven and heat up and down for about 45 minutes;

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures