Plain egg and milk toast

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