Egg toast

Egg toast

Overview

Today I took a break and made a toast that is easy to chew. But the temperature was high and the baking time was a little longer. The skin was a bit thick.

Tags

Ingredients

Steps

  1. Use the oil and then salt method to knead the dough until a strong transparent film can be pulled out.

    Egg toast step 1

  2. After rounding, cover with plastic wrap at 25-28 degrees Celsius for basic fermentation. Dip your fingers in powder and poke holes without shrinking or collapsing.

    Egg toast step 2

  3. After deflating, divide into 3 equal portions, roll into balls and cover with plastic bags to rest for about 15 minutes.

    Egg toast step 3

  4. Take a piece of dough and roll it into a shape of beef tongue.

    Egg toast step 4

  5. Roll up, cover with plastic wrap and let rest for about 15 minutes.

    Egg toast step 5

  6. Roll it out again into the shape of ox tongue and roll it up from top to bottom.

    Egg toast step 6

  7. With the seam facing down, put in a 450g toast box.

    Egg toast step 7

  8. Ferment in an environment of 35 to 38 degrees, 8 to 9 minutes full.

    Egg toast step 8

  9. Place in the middle and lower racks of a preheated oven at 180°C for 35 to 40 minutes (temperature and time are for reference only)

    Egg toast step 9

  10. After coloring, cover with tin foil. Without egg wash, the temperature will be higher and the baking time will be longer.

    Egg toast step 10

  11. Appreciation of the finished product~

    Egg toast step 11

  12. Slice the lower loins.

    Egg toast step 12