Butter Egg Small Toast
1.
Mix all the starter materials together;
2.
Stir evenly and ferment in a warm place;
3.
Fermented to a state with many bubbles;
4.
Mix all other materials except butter with the fermented starter;
5.
Put it in the chef's machine and start kneading;
6.
Knead until the dough is smoother to stretch a thicker film;
7.
Add softened butter;
8.
Continue to knead the dough to the complete stage, that is, the dough can stretch out a more flexible film;
9.
Put the dough in a warm place for fermentation;
10.
When the dough has grown to twice, the sticky powder will not rebound or collapse when the fingers stick to the hole, and the fermentation will end;
11.
After taking out the dough and ventilating, divide it into 2 parts, and let it rest for 15-20 minutes after rounding;
12.
Take a loose dough and roll it out;
13.
After turning it over, fold it from the left and right to the middle third of the position;
14.
Roll it out with a rolling pin;
15.
Roll up from top to bottom
16.
Put it in the toast box;
17.
Put the toast box in the oven and add a small pot of hot water for the second fermentation;
18.
When the fermentation reaches 8 minutes full, the second fermentation is over;
19.
Cover the toast box, put it in the preheated oven, 180 degrees, 35 minutes to cook;
20.
It can be sliced and eaten after cooling.
Tips:
1. The water absorption of high-gluten flour is different, the amount of egg liquid and whipped cream should be determined as appropriate;
2. The performance of each oven is different, so the time and temperature should not be too dogmatic;
3. The prepared starter can be kept in the refrigerator overnight if it is not used on that day;
4. Knead toast dough, the glove film is not the only one, but depends on the toughness of the film, which should be thin and strong.
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