Plain egg and milk toast
Introduction:
Production steps:
Step 1: stir all the ingredients except the butter until there is no dry powder and put them into the toaster
Step 2: start the kneading function of the bread maker. After 15 minutes of kneading, the dough enters the expansion stage
Step 3: add softened butter
Step 4: continue kneading for 30 minutes, check, knead to pull out a large film, knead end
Step 5: put the dough back into the bread barrel, cover it with plastic film, start the toaster fermentation function in winter, and ferment at room temperature in spring and summer
Step 6: when the dough is fermented to 2.5-3 times, the fermentation is basically completed
Step 7: take out the dough and roll out the big air hole to exhaust
Step 8: divide the dough into 3 portions after exhausting and rest for 15 minutes
Step 9: roll each piece of dough into a tongue
Step 10: fold both sides in the middle
Step 11: roll it into a tongue shape again and roll it up tightly from one end
Step 12: put the three rolled dough into the toast mold, evenly leave some gaps, cover with plastic wrap, warm and moist place, and finally ferment
Step 13: when the dough is fermented to 8:00, cover the toast lid, preheat the oven 180 degrees, and heat the middle and lower layers for 45 minutes
Materials required:
High flour: 265g
Milk: 140g
Egg: one
Milk powder: 10g
Butter: 30g
Yeast: 4 g
Salt: 2G
Sugar: 30g
Note: This toast, without adding a drop of water, is full of milk flavor, thin shell, soft tissue, sliced and smeared with jam, sandwiched with a poached egg, covered with a lettuce leaf or coated with some salad dressing, cut a few slices of ham sausage, a few slices of cucumber, in short, play at will, a simple and nutritious sanmeiji will be done
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: Original
Chinese PinYin : Yuan Wei Dan Nai Tu Si
Plain egg and milk toast
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