Egg crown toast

Egg crown toast

Introduction:

"The bread with heavy eggs has amazing swelling power. The dough of this formula is super wet. Please don't add flour at will."

Production steps:

Step 1: mix all the ingredients (except butter), soak for 5-10 minutes, let the flour absorb water.

Step 2: knead to expansion stage, add butter and continue kneading

Step 3: knead until the dough is covered (the dough is still a little sticky, it doesn't matter, just covered)

Step 4: put the round dough into the bowl, cover it with plastic film and ferment to 2-2.5 times the size

Step 5: exhaust the dough, then divide the dough into 2 equal portions and relax for 15 minutes.

Step 6: take one of the dough and roll it into a rectangle

Step 7: roll down slowly from the top and tighten at the necking.

Step 8: put two pieces of dough into the toast mold, put them into the oven for 2 rounds (humidity 80, temperature 30)

Step 9: ferment until 6-8 minutes full, take out the brush egg liquid, put some butter in the gap, preheat the oven (heavy egg toast, swelling power is amazing, 6 points can be distributed, if you want to see mushroom cloud, 8 points can be. )

Step 10: preheat the oven at 180 ℃ for 30 minutes. Or 170 ℃ for 35 minutes. Cover the toast with tinfoil and continue to bake.

Step 11: the tissue is very delicate and soft.

Materials required:

Egg: 125g

Sugar: 45g

Water: 60g

Dry yeast: 1 teaspoon

High flour: 250g

Milk powder: 10g

Salt: 2.5G

Butter: 40g

Note: 1. As shown in Figure 1, the dough is very wet, but remember not to add flour at will, continue to knead to gradually smooth. 2. The dough swelling power of heavy eggs is very amazing, just distribute it in 6 minutes. If you see a mushroom cloud, it's 8 points~

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: light