[egg toast] - incredibly fragrant recipe-Chinese Food-best chinese food recipes-cooking food

[egg toast] - incredibly fragrant

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Fang Zi comes from the teacher of round pig named smart hand baking . First, I would like to praise this book. It is really rare in the market with high cost performance. There are many and complete prescriptions in it. And the price of this book is also super affordable. Pig teacher himself is very modest. Sometimes he also communicates with her on Weibo. He likes her very much. This recipe uses two eggs. The liquid part of the recipe used to be water. I changed it into milk. The amount of milk powder was less. The formula of high egg milk is too explosive. The total weight of dough in the formula is about 530g. In fact, I only took 460g into the mold, but it still rose like this. The toasted bread is crispy on the surface and fragrant in the heart. It killed me completely. I dug it up with my hands and ate it directly. It's so cool. It's worth mentioning that I used low-temperature fermentation for my first hair (the bitter wood in Jiangsu, Zhejiang and Shanghai parcel post area has a heating. The room temperature is less than 10 ℃). I slipped home at noon and made noodles. It's just right for me to send them home at night. It's perfect. It saves time

Cooking ingredients

protein solution:a few

Cooking Steps

Step1:Ingredients - Dough - high powder: 280g, fine sugar: 45g, yeast: 3G, eggs: 100g (2), milk: 85g, milk powder: 10g, fine salt: 4G, butter: 25g, surface protein solution: a littl

Step2:Put milk and eggs into the barrel of the bread machine first. It is generally recommended to put liquid first. In this way, dust can be avoided when mixing.

Step3:Then put all the materials except butter in turn.

Step4:Stir until the bread is firm. Add softened butter.

Step5:When making toast, the dough is required to be high. Generally, it is required to pull out a thin, transparent and unbreakable membrane, that is, the complete stage.

Step6:For the first time, the dough was fermented by covering with plastic film. The fermentation conditions were different. They didn't start one by one. The water in the dough is 2-3 times the size of the dough. If you poke it with your fingers, it will not sink or rebound. That's right.

Step7:Take the right amount of dough. This recipe is too explosive. So I only took 460 grams. But I underestimated it. The dough is divided into three groups. Roll them separately. Cover with plastic wrap and relax for 15 to 20 minutes.

Step8:Take a piece of dough and roll it into a long tongue shape. One end of the dough is thi

Step9:Roll up from the bottom up. Adjust the direction.

Step10:Roll the dough into a long strip as wide as the mold and roll it up again.

Step11:Placed equidistant in the mold.

Step12:Ferment the dough in the warm place (38 ℃ and 85% humidity are the best). The dough should be 2-3 times larger than the original size (generally, it is required to send the dough to the mould with a height of 89 points. If it is a flat cover, it should be sent to 80 points. If it is a mountain shape, it is better to send the dough to more than 90 points).

Step13:Brush with the protein. Of course not.

Step14:Preheat the oven. Lower and middle layers. Heat up and down. 180 degrees. 35-40 minutes.

Step15:I went. More than 10 minutes later, it was jam paper. High egg milk god horse. It's terrible..

Step16:Tin foil in time ~

Step17:After being baked and taken out, it should be cooled on the air rack. After being dried to the hand temperature, it should be loaded into the fresh-keeping bag in time to avoid water loss.

Cooking tips:This toast is too explosive, so the weight of the dough needs to be controlled. If you are worried about the hold, you can change the milk in the material into water and increase the milk powder to 20 grams. There are skills in making delicious dishes.