Whole Egg Toast-second Fermentation at Night, Freshly Baked and Eaten in The Morning

Whole Egg Toast-second Fermentation at Night, Freshly Baked and Eaten in The Morning

1. All ingredients except butter are put in the bread machine

2. Enable the noodle program, my bread machine quickly noodles is 14 minutes

3. The first live face is completed

4. Add butter and re-live the noodles again

5. The whole egg is yellowish

6. The effect of the so-called "glove film" has also come out

7. Put the dough in the basin, cover with plastic wrap, and start to ferment

8. I used the fermentation function of the oven for a little more than an hour

9. The dough is twice as big

10. Grease the panel and toast mold, divide the dough into three parts, and wake up for a few minutes

11. Flatten and roll each dough and put it in the mold

12. Put it in the refrigerator freezer for secondary fermentation. By the next morning, it will rise quite high.

13. Brush the top of the bread dough with egg liquid or not. The oven is preheated in advance, and then the upper and lower pipes are 160 degrees, and the baking net is placed on the bottom layer for 25-30 minutes.

14. Demould and let dry

15. You can eat freshly baked bread in the morning on weekends

16. It feels that the whole egg toast has good bulkiness, and it seems to be a little tough.

17. It’s just a little bit dry compared to regular toast, and the taste doesn’t change after two days.