Egg cream toast

1

A mixture of all material except yeast, salt and corn oil from the main material, which is rolled to dry powder, covering the membrane chamber for more than 30 minutes or placed in the freezer for one night (hydrated, bubble face)。

2

After long periods of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After removing the noodles, they are added to the yeast, then they dissolve without particles, then they are added to the salt, then they are melted to the salt, and finally they are added to the corn oil, and then they reach the state of full expansion, at which point the surface of the face is smooth and can draw thin, unbreakable film (membranes)。

3

No fermentation, straight into six equals, rounding, covering the membranes for 15 minutes。

4

Take one of those noodles。

5

The bottom is thin, starting from top to bottom。

6

Longer, curled up, shut down, every roll of rolls, and the smooth side remained outward。

7

In turn, complete the rest of the small noodles, in three rolls, in the same direction as the scrolls, into the toast box。

8

Fermentation to full 9 (fermentation without time) and surface omelette。

9

In the pre-heated oven, lower floor, upper and lower fire, 130 degrees baked for 40 minutes and about 10 minutes baked with tin paper to prevent the surface from being too coloured, the time and temperature to be determined by the oven itself。

10

After the roasting, remove the mold and sidelink the net to cool it off (to avoid a collapse)。

11

When there is some heat left, the bag is sealed and kept。

1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. The use of milk shall increase or decrease according to the size of the eggs and the water intake of flour. 4. The application of water legitimation (blisten method) to synthesize all materials other than yeasts, salt and oil in the main ingredient, after a long period of static so that flour is fully inhaled and naturally formed a face band, can significantly reduce the time required to remove the face and can be very beneficial for the removal of the film。