Main Ingredients:
High-gluten flour: 270g; Low-gluten flour: 30g.
Additional Ingredients:
Egg yolks: 2; Honey: 30g; Powdered sugar: 20g; Milk: 155g; Yeast: 5g; Butter: 25g.
Seasonings:
Salt: 2g; Vanilla powder: 2g.
Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Unknown.
Detailed Steps for Making Honey Egg Toast
Knead into a large thin film until fully developed.
Shape into a round and let it ferment.
Fermentation is complete when pressed and doesn’t spring back.
Lift the four corners to flip and ferment for 15 minutes. You can see that the bottom is bubbly. After fermentation, it becomes smooth like the initial fermentation stage.
Evenly divide and let it ferment in the middle for 10 minutes.
Roll out into a flat shape.
Fold it up.
Roll it out with the folded side down.
Roll it up.
Final fermentation. Bake at 185 degrees Celsius for 40 minutes or adjust based on personal oven temperature.
Standard height of 14 cm.
