condiments

250 grams of high flour

condiments

butter

22 grams

Eggs (of hens)

1

yeast

3 grams

granulated sugar

35 grams

salt

2 grams

water

1 10g

milk powder

5 grams

Method of making original toast by hand

1.

Put the ingredients except butter into a weighed basin.

2.

The eggs are put in at last. When the eggs are put in, turn them clockwise with chopsticks, and the eggs will blend into the flour. At this point, add cold water to the flour several times, add water once and turn it clockwise with chopsticks until the flour becomes cotton wool, and let it stand for a few minutes.

3.

Knead the cotton wool powder into dough.

4.

Start kneading dough. If the previous water is used up, touch the water for later use. Of course, it depends on the water absorption of your flour. The left hand fixes one end of the dough, and the right hand rubs it like clothes. I can't get the whole picture, that hand is taking pictures! )

5.

Rub the dough with water every half minute, and be careful not to pour water! Just wet half your hand. The dough is sticky at this time. Look at my red palm and you will know that I need to work harder.

6.

Continue to add water and knead for 15 minutes. In this process, the feeling of kneading with water is just like the feeling of slippery when walking. It is normal for dough to get some hands.

7.

This is the dough that has been kneaded for 25 minutes. It looks smooth.

8.

Then add butter and wrap the softened butter particles in the middle of the dough.

9.

Knead for about 10 minute, and knead all the butter into the dough.

10.

The dough is smooth and there is basically no flour on the hands. Look at my red palm and you will know how tired I am.

1 1.

Take a piece of dough and pull it away. Glove film successfully completed! Of course, the dough made of glove film is used to make toast!

12.

Put the dough in a pot and put it in a warm place for basic fermentation 1 hour. I used the low temperature fermentation function of the oven.

13.

After the dough is twice as big, flatten and exhaust, and relax in three equal parts 15 minutes.

14.

Roll the loose dough into long strips, roll it up, put it in toast box, and put it in the oven for fermentation twice.

15.

When the dough is 8 minutes full, brush the surface with egg liquid.