Pure Egg Toast

I have a little bit of a tendon, at a certain stage of obsession, will want to play it thoroughly, recently, it is toast control. Its natural to make delicious dough, and try dough that looks exotic. We have tried ballistic toast with 85% water, high protein toast with 35% fresh milk, and egg toast with two eggs. Some of these methods are non-mainstream and deviate from the balanced material structure, so that people can feel the role of materials. For example, although we knew that the dough of high-egg milk was explosive, it was more unforgettable that we did not see it with our own eyes. Only five minutes into the oven, the dough has rushed up into the clouds. I can see the struggling dough with an irresistible momentum in my eyes. This prescription has been overheated in the past few years. Where did it come from? Its impossible to study. I found it in Xiaogus blog. Elaine and other experts have also done it. The original formula is as follows: 300 grams of high flour, 4 eggs, 40 grams of sugar, 10 grams of milk powder, 3 grams of yeast, 25 grams of salt-free butter (for your reference). Considering the explosive power of dough, I changed it to 250 grams of flour and 3 eggs. Eggs are much different in size, so its more convenient to convert them into most eggs. About the taste of this bread, some people say its delicious, others say its not colourful. Personally, I think its still good. After baking, the skin is crisp and the fragrance of eggs is strong. There is an illusion of sponge cake. I think it tastes good. I like it very much, but it is not a painting style with Hokkaido, please know.~~

Food Material List

1 Golden Statue Powder 250g
2 Eggs (3) 180g
3 sugar 34g
4 Powdered Milk 10g
5 yeast 2.5G
6 Unsalted Butter 22G

Operational steps

1 Ingredients:
golden image powder 250g, three eggs (large eggs, about 180 grams after shell removal), 34 grams of sugar, 10 grams of milk powder, 2.5 grams of yeast, 22 grams of salt-free butter
Note: The size of eggs is still a lot worse, try to use large eggs, this recipe is too explosive, yeast must not add more.
2 Take eggs as liquid and pour them in turn.
3 Add other materials except butter.
4 There are two advantages of using chopsticks to mix the dough evenly. One is to observe the degree of dryness and wetness of the dough; the other is to improve the mixing efficiency of the bread machine.
5 After dough and expansion, add softened and chopped butter.
6 And to the full, this dough has a strong membrane because it contains a lot of protein, which is a tough material.
7 Place it in a pot and cover it with a fresh-keeping film for basic fermentation.
8 When the hair is about twice as big, the inspection method is to stick the finger with powder and puncture the hole without rebounding or sinking.
9 After exhausting the dough, cover it with a fresh-keeping film and relax for about 20 minutes. Then roll the dough into thick pasta of the same width as the length of the mould. (Plastic methods can be used according to personal habits. I adopt such conservative plastic methods because the dough is not too explosive and ugly, but in fact the result is beyond my imagination.)
10 Thin the dough at one end and roll it up from the bottom.
11 Roll it into a cylinder and put it in the mould. Fermentation is carried out in a warm and wet place (temperature 35 degrees, humidity 80%).
12 The dough is seven or eight points higher than the moulds. (This prescription is explosive, and the second one need not be too big.)
13 After the oven is preheated, put the dough in the lower layer of the oven and heat it up and down at 180 degrees for 35 minutes.
14 Then something magical happens, and you will soon see what it is called explosive power!
In just five minutes, the dough soared into the sky.
15 Eight minutes later, a large area of "tear".
16 Its easier to colour eggs with high egg volume, and Im about to hit the rhythm of the baking tube. Cover it with tin paper, and I cover it with three layers.
17 Brush butter on the top immediately after discharge, cool on the airing rack until hand temperature, then pack the bag.

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