Fragrant and Soft Hills-whole Egg Toast
1.
Prepare materials:
4 local eggs are about 200g.
2.
Pour in pure milk and beat in eggs.
3.
Then pour in salt, sugar, bread flour, and dry yeast, and start the kneading program for 15 minutes.
4.
Add butter and start the kneading process again for 25 minutes.
5.
Just pull out the film, the glove film is better.
If the film cannot be pulled out, you can take out the dough and knead and beat it for a while until a long film is pulled out.
6.
Knead the dough again, cover with plastic wrap and a damp cloth, and ferment at room temperature for about 50 minutes to an hour.
7.
While fermenting, prepare the toast mold:
Spread a thin layer of butter around the toast mold, then sprinkle with a little bread flour, shake it, and pour in the excess bread flour;
Put it in the refrigerator freezer for later use.
8.
The first fermentation is complete.
9.
Take out the dough and vent, divide it into three equal parts, and relax for a quarter of an hour.
10.
Roll them into a tongue shape one by one and roll them up.
11.
Let it stand for ten minutes, roll it out again into a tongue shape, and roll it up.
12.
Put it into the mold taken out of the refrigerator, and use the fermentation function of the oven to ferment for half an hour at 38 degrees. When fermenting, place a tray with hot water underneath.
13.
The second fermentation is complete, and it is nine minutes full.
14.
Spread a layer of egg liquid (outside of the material) on the surface.
Preheat the oven, heat up to 175 degrees, lower the heat to 180 degrees, lower to the bottom, and bake for 30 minutes. Til foil is stamped as the case may be, mine did not.
15.
Release the mold on its side and place it on a cooling rack to cool.
At the beginning, I placed it on the middle level and almost touched the top level. I moved to the second-to-last level (four levels in total). It is estimated that it will rise a bit higher when I put it at the beginning.
16.
Because of the addition of four soil eggs, the color inside and outside of the toast is very beautiful, yellow, and the organization is very delicate and soft.
Tips:
There is no need to cover the lid when baking, and there is basically no need to cover with tin foil.
