Whole egg toast - fermented twice at night, baked and eaten in the morning

Whole egg toast - fermented twice at night, baked and eaten in the morning

Overview

I saw Chef Shuaishuai making this kind of toast, and I tried it some time ago when there were too many eggs at home. The difference is that I have slightly adjusted the ingredients, especially the secondary fermentation time is longer and lasts all night, so that the bread can be baked and eaten in the morning. Breakfast lovers are so willful.

Tags

Ingredients

Steps

  1. Place all ingredients except butter into bread machine

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 1

  2. When the dough rising program is enabled, my bread machine quickly rises the dough in 14 minutes

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 2

  3. The first noodle creation is completed

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 3

  4. Add butter and make a second dough rise

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 4

  5. The surface of the whole egg is yellow

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 5

  6. The effect of the so-called "glove film" has also come out

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 6

  7. Place the dough in a basin, cover with plastic wrap, and start fermenting

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 7

  8. I used the oven’s fermentation function for a little over an hour

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 8

  9. The dough has doubled in size

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 9

  10. Grease the board and toast mold with oil, divide the dough into three parts, and let it rest for a few minutes

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 10

  11. Flatten each piece of dough, roll it up, and place it in the mold

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 11

  12. Put it in the refrigerator for secondary fermentation. By the next morning, it will have risen quite high

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 12

  13. Brush the top of the bread with egg wash, or not. Preheat the oven in advance, then set the upper and lower tubes to 160 degrees, heat the air, and place the baking grid on the bottom layer for 25-30 minutes.

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 13

  14. Unmold and let dry for a while

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 14

  15. You can now enjoy freshly baked bread on weekend mornings

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 15

  16. I feel that the whole egg toast has good puffiness and seems to be a little tough in every thread

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 16

  17. It's just a little bit dry compared to regular toast, but the taste doesn't change much after two days

    Whole egg toast - fermented twice at night, baked and eaten in the morning step 17