Egg and milk toast
I have made a lot of toast, but it doesn't appear in my diary. Let's just reissue it today.
Recipe Recommendations
- high-gluten flour 250G
- yeast 1 tsp
- butter 20G
- eggs one
- milk 100G
- sugar appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Egg and milk toast
1
Knead all ingredients except butter into dough.
2
After kneading until the muscles are formed, add butter and continue kneading.
3
Keep kneading until it is complete and cover with plastic wrap.
4
Fermented at room temperature to twice the size.
5
Squeeze out the air in the dough, divide the dough into 4 portions, knead it round, and leave at room temperature to proof for 15 minutes.
6
Take a awakened dough and roll it into a long strip with a rolling pin.
7
The sides are stacked.
8
Roll it out again...
9
Roll up the rolled dough sheet from top to bottom. Make sure you roll it tight.
10
Place the rolled dough face down in the bottom of the toast box.
11
Carry out final fermentation. Fermentation until the dough grows until the toast box is 9 minutes full.
12
Send into a preheated 180-degree oven and bake for about 35 minutes. Remove the mold while it is hot and place the toast on the cooling rack.