Germ Toast

Germ Toast

1. Put all the ingredients except butter in the basin

2. Use chopsticks to stir into flocculent

3. Remove the kneading pad to knead the dough, and mix the dough into a smooth dough

4. Add unsalted butter that has softened at room temperature and continue to knead the dough. After adding the butter, the dough will be very sticky. If you keep kneading for a while, it will be smooth.

5. Knead until the dough can pull the non-breakable film

6. Put it in the oven to ferment to 2 times the size

7. Take out the exhaust, relax for 20 minutes, and roll into a square dough

8. Turn it over and roll it up from top to bottom, squeeze tightly and close the mouth down

9. Put in the toast mold (the shaping is done with one side high and the other low...)

10. Put it in the oven, put a bowl of hot water next to it, ferment to 2 times the size

11. Take out the egg brush and sprinkle with a layer of wheat germ

12. Put it in the preheated oven, 180 degrees, middle level, and bake up and down for about 45 minutes, and cover with tin foil after coloring

13. After baking, it will be demoulded, and it will be high and low at the same time. Fortunately, it’s self-eating, it doesn’t affect it~

14. ~, but the formula is soft, it is delicious to make Sanmingye

15. Finished product

Tips:

1. Baking temperature for reference
2. Do not use up the water in the formula at one time, set aside 10% for adjustment!