Big egg bread and toast
By VicentaLakin
It's a real piece of bread because of the size of the egg and the size of its head. A bread full of half a basketball is also very good. This bread is made of Chinese fermentation, the bread is soft, the lace works well, and the toast made of this square is very soft and delicious, and the slices cut are fine. A friend who likes bread must try it
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Big egg bread and toast
1
In the table of ingredients, the table of mains is a Chinese matching and the table of auxiliarys is a match of the main cone. First, put all Chinese foods into the bread can, except flour and yeast. Lee
2
And then put the fermented and yeast on top, and then start the flour program
3
Ten minutes on the side, no film, no grouping
4
The freezer then freezes low-temperature fermentation for about 15 hours, and the noodles ferment twice the size. The Chinese made it
5
Tore the Chinese pasta into small pieces and put back into the bread drums all the food from the main pasta. Butter has to be softened early, and then start the face program
6
One procedure is over. My bakery is 30 minutes
7
It pulls out a resilient membrane
8
This time, you can ferment directly to more than twice the size of a baker
9
Split the noodles in two, make the big eggs in half, split the noodles in three. Division
10
I'm gonna make toast
11
Then roll it up
12
Put it in the Toast Moot
13
Half of the pressure is round
14
Temperature fermentation up to two times the size of the fermentation
15
The oven is 180 degrees, preheated in the oven for 35 minutes. The baked bread is smooth
16
The skin is thin and organized
17
Cut the bread with your hands
18
It's good to let go again
19
It's very soft
20
Toast is very soft, too, and it works very well. Anyway, this bread is worth a try. It's delicious. After all I've done, I've been eaten all day