Egg toast

1. Mix all ingredients except butter in a bowl and stir evenly to form a ball without dry powder.

2. Put the dough into the bread machine and start the first kneading program for 20 minutes.

3. The program ends, the dough is smooth, and small, smooth, and non breakable films can be pulled out. When the dough reaches the expansion stage, softened butter is added.

4. Start the second dough kneading program for 15 minutes, and the program will end. The dough will reach the fully expanded stage and be able to pull out large, smooth, and durable films. Take out the bread bucket and cover it with a damp cloth for fermentation.

5. The dough is fermented to twice its size.

6. Take out the dough, sprinkle dry powder to prevent sticking, knead the dough, and eliminate air.

7. Divide the dough into three evenly sized pieces, knead each piece evenly, roll it round and let it rest for 10 minutes.

8. Take a dough and roll it into an oval shaped pancake.

9. Flip over and fold both sides in half towards the middle.

10. Press the exhaust and roll it into a long shape that is the same width as the mold.

11. Roll up from top to bottom, close and pinch tightly

12. Make three rolls of dough, close them and place them downwards in the mold for secondary fermentation.

13. When the dough is nine tenths full, brush it with a layer of protein solution and sprinkle an appropriate amount of almond slices for decoration. Preheat the oven to 200 degrees Celsius, place the toast box in the lower layer, adjust the temperature to 180 degrees Celsius, and bake over high and low heat for about 35-40 minutes. Cover with tin foil in the middle.

14. Take out the toasted bread and drop the mold twice.

15. Pour the toast out of the mold, let it cool thoroughly, slice it, and seal it for storage.