Poached Egg Illustration Bread
1.
This is the design drawing of Illustrated Bread, from Ran. The original square is a round toast box, and a heart-shaped one is used here.
2.
Put the staple ingredients except butter into the bread machine and knead the dough at low speed and then high speed.
3.
Knead until the dough is smooth and add softened butter when it becomes gluten.
4.
Knead the dough at low speed and then at high speed until the dough is fully expanded, the break is smooth and the glove film is not flocculent.
5.
Add a little hot water to pumpkin powder and cocoa powder respectively, mix them into a dough, and just slightly dry.
6.
Weigh 60 grams and 180 grams of dough respectively, and the rest is one dough.
7.
Add 60 grams of the dough to the pumpkin paste and knead, the 180 grams of the original color dough remains unchanged, and add the cocoa paste to the remaining dough and knead.
8.
Cover with a lid or plastic wrap, and ferment at room temperature for about 1 hour in summer. In winter, it can be fermented in an oven to double the size.
9.
Flatten the dough separately and vent, and then round it.
10.
To make egg yolk: Roll the yellow dough into a 21 cm stick shape, which is slightly shorter than the mold.
11.
To make egg whites: roll out 180 grams of white dough into 21*10 cm dough pieces, and put yellow stick-shaped dough on top.
12.
Wrap the white dough tightly around the yellow dough, squeeze it tightly, mix gently and smooth it out.
13.
In the cocoa dough, weigh 50 grams and 20 grams of two doughs and knead them into 21 cm long sticks.
14.
Place two thick and thin cocoa dough on each side of the white dough, as shown in the figure.
15.
Roll the remaining cocoa dough into a 21*18 cm dough sheet, and wrap the step 14.
16.
Pinch the outermost cocoa dough joint tightly.
17.
Put the dough into a heart-shaped toast mold with the mouth facing down, and close the lid.
18.
Make a fermentation mark: Take a bamboo stick or toothpick and make a mark at 1.5 cm.
19.
Insert the marked end into the small hole of the toast box. With the second fermentation of the dough, the bamboo skewers will slowly rise. When you see the mark, the fermentation is complete, about 40 minutes.
20.
After preheating the oven at 180 degrees, put the toast box in the middle and lower layer and bake for 30 minutes.
21.
After being out of the oven, it will be inverted and demoulded immediately, and sliced to enjoy after being completely cooled.
Tips:
In the dough ingredients, the total amount of eggs and ice water is 150 grams. If the eggs are 50 grams, the ice water needs 100 grams. The amount of ice water is adjusted according to the size of the egg. In addition, ice water is recommended for kneading in summer and warm water in winter.
