Whole egg toast
Ingredients: salt,high-gluten flour,milk,sugar,yeast,olive oil,egg liquid
Recipe Recommendations
- high-gluten flour 300 grams
- yeast 4 grams
- egg liquid 180 grams
- milk 40 grams
- sugar 30 grams
- salt 5 grams
- olive oil 25 grams
Steps for Whole egg toast
1
Mix all ingredients except olive oil, place in a bread machine, knead into a dough, and add olive oil in three portions.
2
After kneading in the bread machine for a total of 40 minutes, take out the dough, knead and beat it by hand for about 5 minutes, and beat it about 150 times until a large and thin film can be pulled out.
3
The dough is leavened for 30 minutes at room temperature (extended appropriately in winter), and placed in the refrigerator for 17 hours. This is what it looks like after refrigeration.
4
Divide the dough into 12 equal portions (the slim mini toast box I use), or three equal portions if you use a 450-gram toast box. After relaxing for about 15 minutes (I extended it for 10 minutes in cold weather), take a dough and roll it out.
5
Then fold each side one-third towards the middle.
6
Roll it out.
7
Roll it up from top to bottom.
8
Seal the interface.
9
Put in the toast box and ferment for a second time.
10
Until full for 8 minutes, preheat the oven at 180 degrees for 10 minutes, and brush the dough with egg liquid.
11
Place the dough in the oven and bake for about 20 minutes (if it is a 450-gram toast box, it will take about 40 minutes). Remove and remove immediately after roasting.