1. Recipe collection
2. Weigh in the flour
3. Add eggs
4. Pour in white sugar and salt
5. Add yeast
6. Pour milk
7. Mix evenly by hand
8. Knead the dough
9. Form a gluten network
10. Add anhydrous cream
11. Hand kneading dough
12. The kneaded dough forms a thin film
13. Cover the dough with plastic wrap and let it rest for 20 minutes;
14. Test the resting dough with fingers;
15. Press the fingers to remove the dough without shrinking;
16. Divide the dough; about 160g
17. Knead round, cover with plastic wrap and let stand for 10 minutes;
18. Exhaust once and roll the dough;
19. Three-fold noodles;
20. Fold the three doughs, cover them with plastic wrap and let them rest for 10 minutes;
21. Roll the dough into a beef tongue shape;
22. Roll forming
23. Put it in the toast mold
24. Put it in the oven, choose the proofing conditions for proofing, proofing for 30-45 minutes;
25. Preheat the oven for ten minutes, the upper and lower temperature is 190 degrees; bake for 35 minutes; the toast is out!
26. Toast that can be brushed!
27. Cut into slices for decoration, breakfast with love!
