Whole egg toast(quan dan tu si )

Whole egg toast

Introduction:

"It's a toast made with the bertui bread maker. Is the organization very delicate? Ha ha, the taste is very soft and good. This is Xiaodan's recipe for happy baking, which is worth learning for us novices. After making this toast, I found that the original toast was steamed bread, hehe. If you are a novice, you can try this bread. It's really good. "

Production steps:

Step 1: knead all the Chinese materials into a slightly smooth ball, put them into the container, ferment for half an hour at room temperature, and then put them into the refrigerator for 17 hours.

Step 2: tear the dough into small pieces, put it into the ingredients, and follow the procedure of bread maker and dough for 20 minutes.

Step 3: at the end of the procedure, take out the dough and beat it for three or four minutes.

Step 4: at this time, the dough can pull out the film, but the film is still very easy to break, and the broken hole is also in an irregular shape, which means that the dough has reached the expansion stage. If it's not to make toast, ordinary bread, knead noodles can be here, but do toast must knead to the complete stage, so still have to continue kneading noodles.

Step 5: put in the bread maker again and press the mixing procedure for 20 minutes. At the end, beat for another three or four minutes (like pulling noodles).

Step 6: at this time, you can pull out a large film. Even if you break the film, the hole of the film is very smooth. This is the ultimate stage of making toast kneading noodles - the complete stage.

Step 7: put the dough into the toaster again, pull out the power and ferment to twice the size (the remaining temperature of the toaster can make the dough).

Step 8: take out the dough to exhaust, and divide the dough into three equal parts of moderate size. Let it stand for 15 minutes (it's easier to operate, otherwise the dough will be hard to stretch and the shaping will be troublesome).

Step 9: take a dough and roll it from the middle up and down (the dough is sticky, I used a little oil).

Step 10: roll up both sides and fold in half.

Step 11: roll it out again, roll it up and repeat twice.

Step 12: remove the blender from the toaster and put it into the roll.

Step 13: put the bread barrel back into the toaster, cover it, and let the dough ferment to about twice the size of the original dough (I put the bread barrel in the pot, slowly heat it for 10 minutes, then wrap it tightly and ferment by the heater).

Step 14: after the second fermentation, start the toaster baking process, set the time to 40 minutes, and brush the egg liquid 15 minutes later. ok！ I think it would be better to cut it by another five or six minutes. I feel a little dry when baking

Materials required:

Gaofen (medium): 150g

Yeast (medium): 2G

Whole egg (medium): 90g

Milk (medium): 20ml

Sugar (medium): 15g

Salad oil: 30ml

High flour: 150g

Yeast: 2G

Whole egg: 90g

Milk: 20ml

Sugar: 15g

Note: 1. Yeast to use high sugar tolerance, such as gold packaging Angel yeast. 2. Take the bread out of the barrel immediately.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: Original

Chinese PinYin : Quan Dan Tu Si