Original Toast
by Li Zhenping 1956
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put the high-gluten flour into the bucket of the cook machine, add salt and fine sugar.
2. Heat the water to 37 degrees, put it in the baking powder, and then pour it into the chef's machine.
3. Cook the dough for two minutes and then add the eggs.
4. The cook machine kneads the dough for 20 minutes and shuts down for a few minutes every 10 minutes because the weather is too hot.
5. Check the hardness of the dough.
6. Add butter.
7. Continue to knead the dough for 20 minutes.
8. The dough comes out of the film.
9. Organize, round into the mold, and cover with plastic wrap.
10. Ferment in the oven and put hot water at the bottom to ferment for 60 minutes.
11. Take it out after the fermentation is complete and poke it with your finger to not rebound.
12. Take out the exhaust.
13. Divide into three doses, cover with plastic wrap and let stand for 20 minutes.
14. Roll the agent into an oval shape.
15. Roll up from top to bottom.
16. Put it in a toast box.
17. Put it into the oven for two fermentations. The same method is 60 minutes.
18. Prove the dough until it is nine minutes full, and put a lid on.
19. Preheat the oven to 190 degrees and bake for 40 minutes.
20. It will be demoulded immediately after baking.
21. After cooling, slice it, and the toast bread that you can never tire of is complete.
22. Eat this kind of bread for breakfast, plus a poached egg, a glass of milk is not a delicacy.
Tips:Toast bread must be kneaded to produce a film, two fermentations must be nine minutes full, and the baking time must be mastered to produce beautiful toast.
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