Creamy toast
The first toast baked, hehe, has a sense of achievement!
Step 1 . Prepare materials
Step 2 . All the required materials, except butter, are put into a container and neutralized into snowflakes, and into a ball
Step 3 . Move the kneading pad and start kneading
Step 4 . Don't add flour to the dough even if it touches your hands. After kneading for 10 minutes, the dough can pull out a preliminary thick film
Step 5 . Add melted and cooled butter
Step 6 . Keep kneading and don't add flour to your hands
Step 7 . Knead the dough until a thin film is pulled out (I don't know how long it has been kneaded, no record)
Step 8 . Knead it into a ball, put it in a container, cover it with fresh-keeping film, and ferment it in a warm place until it is twice as large
Step 9 . The dough has been fermented if it is inserted into a small hole and does not shrink
Step 10 . Knead the dough to produce gas, divide it into 3 parts, and relax for 15 minutes
Step 11 . Roll into ox tongue shape
Step 12 . Roll up the other two from right hand to left hand
Step 13 . Put it into the toast mold for secondary fermentation, 8 minutes full
Step 14 . Brush the fermented dough with egg liquid
Step 15 . Put it into the preheated oven and bake it at 170 ℃ in the middle layer for 30 minutes (cover it with tin foil when you see the toast coloring in the middle to prevent scorching). In addition, the time and temperature should be set according to your own oven power
Step 16 . Baked toast
Step 17 . Put it on a cool rack and slice it after cooling
Step 18 . Plate loading
Step 19 . It's better to dip it in blueberry sauce!
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