How to make thick egg toast, which is very soft and salty, and can also be stringy?

How to make thick egg toast, which is very soft and salty, and can also be stringy?

When the flowers return home, there are also special delicacies prepared before waiting for me. Soft meat floss toast bread, cut into very thick slices, spread cheese slices, add soft poached eggs, or bacon that has been defrosted at room temperature before going out, fry a few pieces in a pan, this kind of thick egg Bacon toast, is it awesome?

To make pasta, bread, birthday cakes, etc., you can use a stainless steel steamer with warm water or an electric oven to ferment the dough. At the same time, the ambient humidity is low and the temperature is suitable. Now you can make good bread , I cut into slices and stored them at room temperature with plastic wrap.

The taste is great for 3-4 days. So as Sunday approaches, Hua Hua and her friends enjoy this recipe of metal-brushed chive and meat floss toast. Once done, it’s perfect for breakfast, afternoon tea or supper. We make it ourselves, whether it is red bread or pork floss toast, we can put all the ingredients neatly, which is more cost-effective and tastes richer.

Food preparation for bread with chives and meat floss: 260 grams of high-gluten flour for main dough, 160 grams of eggs, 30 grams of salt, 3 grams of sugar, 25 grams of unsalted butter, 25 grams of yeast, 3 grams of stuffed meat floss. Appropriate amount of sweet salad dressing, 3 frying spoons of chives, 3 egg liquids, coat the surface of 450g toast box, the first step

Before making, first separate out 25g of unsalted butter and put it into a small bowl Place on the radiator to soften. I have made the seasoning for this recipe dozens of times, so it is relatively accurate. And it is a bread machine version of the recipe. When kneading the dough, you can put food except unsalted butter into the bread machine and knead it, which is very simple. Only 30 grams of egg liquid is needed here, so there is still a small amount left for one egg. Cover it with plastic wrap and store it in the refrigerator, and use it to wipe the surface of the toast later. Step 2

The moisture content of the secret recipe is relatively high, but the taste is also very soft, and it is not easy to stick to your hands when kneaded with a bread machine. After kneading for 15 minutes, add softened unsalted butter and knead again for another 20 minutes. Place the kneaded dough into a bowl and cover with plastic wrap. Step 3

Set 38 degrees in the electric oven and ferment for about an hour. The time should be controlled flexibly. It may take 1 hour, 20 minutes, or even an hour and a half. The fermentation must be timely. Just poke a hole like that so that the hole doesn't collapse and doesn't bounce easily. Step 4

Take out the dough and roll it out into the exhaust pipe, then place it in a bowl and let it rest for 10 minutes. Use this time to prepare chopped chives, salad dressing and appropriate amount of meat floss. Roll the dough into a rectangular shape like this. When rolling, the dough will easily stick to the chopping board. This is normal. If it sticks, use a spatula to scoop it up. After rolling, scoop 3 tablespoons of salad dressing, apply on three sides and leave one side, spread evenly. Step 5

Sprinkle pork floss and minced chives on top. After washing the minced chives and frying the lamb liver, a lot of water will appear. Wrap it with kitchen paper to absorb it, and then spread it on the surface. Gradually roll it up from the long side, wrap it tightly, hold both sides and stand it up, cut it in half along the middle, don't break one side. Then braid it into a small braid. Remember that the wound should always face upward. After braiding, stretch and pinch the two sides at the back. Step 6

Put it in the toast box like this, then put a bowl of boiling water in the oven and set it to 37 degrees for a second proofing. Let it rise for the second time and ferment until the toast box is eighty percent full. Set the electric oven to 180 degrees and bake for 35 minutes. After baking for 20 minutes, cover the tin foil when the top is colored to prevent the top from being too dark.

Turn over immediately after baking and remove from the mold easily. After the toast is cool, put it in a plastic bag and store it. Generally speaking, it tastes best if you bake it at night and let it sit overnight. When you eat it the next morning, it tastes best. Cut into such thick slices of bread, it's okay to store them. When you take a bite, you'll find thick shredded pork floss inside, which is salty and refreshing. It's so delicious.