Dough

Gluten Flour (I used Golden Image) 540 g

Sugar 85g

Yeast (Angie's) 11g

Salt 8g

Butter 50g

Egg (Whole) 85g

Light Butter 60g

Soup Seed

High-gluten flour 50g

Water 250g

Zero Failure Beginner's Soup Seed Toast Directions

First, make the soup seed: 50g of high-gluten flour add 250g of water, stir well. Put it on the gas stove and cook until gluey (no need to cook it) and turn off the heat.

Pour the stock into a bowl, then add all the ingredients for the dough (in the following order: flour, sugar, yeast, salt, butter, egg, light cream) and mix well.

Whatever method you use please knead out the glove film! I use a chef's machine to mix the dough until it is a little smooth, then take it out and knead it by hand plus wrestle it to get a film. (The edges of the holes in the mitten film must be smooth.)

Place the kneaded dough into a bowl and let it rise on a sheet of plastic wrap until it is 2 to 3 times its original size.

To give a method of fermentation with zero failure, put it in the refrigerator for 11 hours. I put it in at 19:30 at night and took it out at 6:30 the next morning. Fingers dipped in flour and poked holes without retracting or collapsing.

Take out the dough and deflate (that is, gently press the dough with your hands to push out the air inside), divide the dough into six 150g portions, knead the dough and cover with plastic wrap to relax for 20 minutes

Take out the dough and roll it into a cow's tongue, and gently roll it up in 2 turns or so. You can't roll it too tightly. I forgot to take a picture of this step. Then put it into the toast grater. You can put three rolls in one grater. (I used Sannen 450g non-stick toast film)

Seal the grater with plastic wrap and place it in the upper center of the oven with a bowl of hot water on the bottom for the second rise. Let it rise until the griddle is 8 to 9 minutes full. I changed the hot water once halfway through, and it took me about 50 minutes.

Top and bottom heat 180 degrees, want to burst head baking 35 minutes. If you don't want to explode the head, add a grinder lid and bake for 40 minutes.

Pour out the grinder and let it cool completely, then slice

Slice into bags and freeze, yes, freeze! To eat ahead of time take out to warm back up.

Tips

This recipe can also be made into small meal packs, the same soft cotton, the texture is delicate and tough. Also, into the oven before the surface can be brushed with egg wash, brushed with egg wash crust out of the cooling will be a little hard, if you do not like the crust crunchy and hard, you can come out of the oven immediately after the butter. Of course, the addition of toast grinder lid baked with what also used to smear.