Name: [food is Still Ring Baking Competition Area]: Love Breakfast---qiaoxin Egg Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High fan; 1.5g yeast; 12g Caster sugar; 12.5g Egg liquid; 2.5g salt; 6g milk powder; 75g water; 25g butter; Some quail eggs; Some Chopped dried onion; Some Black pepper

[food is Still Ring Baking Competition Area]: Love Breakfast---qiaoxin Egg Toast

1. Weigh all the ingredients, except for the butter, pour into the inner tube of the bread machine.

2. Select the "kneading noodles" work file and kneading the noodles for 15 minutes.

3. Put the butter in and continue to knead the dough to the expansion stage.

4. Check whether the dough is kneaded to the expansion stage.

5. Adjust to fermentation stall for basic fermentation.

6. The dough is fermented to twice its original size, and the dough is gently squeezed to remove air bubbles.

7. The dough is rounded and relaxed for 10 minutes and then rolled into a rectangle equal to the length of the mold.

8. After turning it over, fold inward from the upper and lower 1/3, and then fold in half, pressing tightly at the interface.

9. Put it in a buttered mold, spray a little water, close the lid, and carry out the final fermentation for about 30 minutes.

10. Preheat the oven to 180 degrees, fire up and down, middle and lower, and bake for 30 minutes.

11. Take out the toast and slice it. (Can be brushed with butter liquid)

12. Hollow the middle of the toast, beat in quail eggs, sprinkle a little black pepper, chopped green onions, and salt in the oven at 160 degrees. Bake the middle layer for 10-15 minutes.