Whole egg toast
By FernMitchell
Unexpected bread makers and ovens came to our house. Although we have always said that the bread maker can only be used simply to mix dough and the bread made is not delicious, I am lazy and don't want the powerful functions of the bread maker to be wasted in vain. So I hope I can explore a formula for making delicious bread with a bread maker. This time, the formula can be truly brushed ~~~
Recipe Recommendations
- high-gluten flour 150g
- yeast 2g
- eggs 1只约60g
- milk 60g
- sugar 15g
- salt 4g
- butter 30g
- condensed milk 10g
- salty and sweet
- baking
- several days
- ordinary
Steps for Whole egg toast
1
Making Chinese seeds (all accessories): Add egg liquid and condensed milk in portions, knead the Chinese seeds into a smooth dough, and place them in a container for 24 hours.
2
Remove the Chinese seed from the refrigerator, tear it into small pieces, place it in the bread maker with the main dough ingredients, and use to "dough" for 20 minutes.
3
Remove and beat for 10 minutes.
4
Add butter, start "kneading" for another 20 minutes, remove and beat again for 15 minutes, until the dough can pull out a strong film;--This step is very critical, and whether the toast can be strung depends on this step.
5
Relax for 30 minutes, exhaust, divide, shape, and roll it once (roll it out, turn it over and roll it up for 1.5-2 times).
6
Relax for 10 minutes and roll it twice (roll it open and roll it 2.5-3 times)-this step is very important and directly affects the taste of the toast.
7
Put in the bread maker and ferment.
8
Fermentation is 9 minutes full.
9
Start baking for 1 hour (I unplugged the power when I was 50 minutes old and baked it with residual heat).
10
After the bread cools, put it in a dense box. The bread will still be very soft the next day.