The bread has always been sweet, until I met this scallions and toasts ~ um... well, in fact, it is to consume fluffy ~but, fleshy pine + scallions this pair is great, this Toast is really special incense ~ a slice can eat 3 to 4 tablets in succession, really super good ~ ???????? reference volume: 450g toast die 1
Add eggs, flour, sugar, salt, yeast and water to the mixing bowl (note that the yeast should not be in direct contact with salt and sugar). Put on the face hook and start the chef's machine to cover the thin film, which is easy to break. After the puncture, the edge of the hole is smooth and tidy. The dough is formed into a smooth spherical shape, placed in a large bowl, and covered with a plastic wrap.
Fermentation is 2 to 2.5 times larger, about 1 hour. Fermented dough, a little dry powder on the fingers, poke a small hole in the middle of the dough, the dough does not retract and does not collapse, the fermentation is completed.
Wash the shallots and dry the water, chopped.
Remove the dough and place it on the mat, gently press the vent, and sleek for 15 minutes. The relaxed dough was cleaved into a dough piece having a width of about 30 cm and a length of about 40 cm.
Evenly apply a thin layer of vegetable oil (the corn oil I used) on the dough, then sprinkle with salt and pepper, shallots and fleshy pine, and do not spread the oil at the end (1cm near you). Roll up the dough piece, pinch the interface, and also roll it tightly, don't be too loose~
Cut the rolled dough from the middle and do not cut it at one end.
Then wrap the fluffy side up, but also tightly, not too loose.
Fold the two ends behind.
Then stand up, put in the toast box, and close the mouth.
Ferment until 7/8 minutes, cover, put into the lower or lower layer of the oven, and bake for about 40 minutes at 200 degrees. Baked toast is taken out and smashed on the countertop, and poured on a cool rack to cool.
Slice and eat ~????????
1. The water absorption of each flour is different, and 10 g of water should be reserved for the hardness of the dough. 2. Different fermentation time at room temperature also needs to be adjusted. The fermentation time should not be too long. It is best not to exceed one and a half hours. 3. Vegetable oil can be replaced with salad dressing or butter according to your preference. The amount of salt and pepper, shallot and floss can also be added according to your preference. I usually put a lot of it, it will be super fragrant~