Egg crown toast
By VicentaLakin
Heavy egg bread. It's swelling. This formula is so wet
Recipe Recommendations
- eggs 125g
- sugar 45G
- water 60g
- dry yeast 1 teaspoon
- high powder 250g
- milk powder 10g
- salt 2.5G
- butter 40g
Steps for Egg crown toast
1
All materials are evenly mixed (with butter) and immersed for 5-10 minutes to allow flour to suck water。
2
Scratch it up to the extension phase
3
Scratch the film
4
Rolling pasta into the basin, covering the membrane to ferment 2-2.5 times larger
5
It was ventilated and divided into two equals for 15 minutes。
6
Take one of those stylists and grow squares
7
Roll it down slowly from the top and close it down。
8
2 rounds in the oven (80th temperature 30)
9
The fermentation to 6-8 points, the extraction of an egg brush, the placement of some butter in the cracks, preheated ovens (heavy egg toast swelling, six distributions, eight if you want to see mushroom clouds). I'm not sure
10
The oven preheated 180°C 30 minutes. Or 170°C35 minutes. Toast on the surface is covered in tin。
11
The organization is very, very delicate and soft。