Single-fermentation egg yolk cheese toast, the color is really eye-catching!

First, prepare all the ingredients and weigh them for later use.

Put all the ingredients except for the butter into the mixing bowl of the stand mixer. Start the mixer at a low speed to mix the ingredients evenly, then gradually increase the speed to knead the dough until it reaches the rough windowpane stage.

Add the softened butter and continue beating until it can stretch into a relatively firm, transparent film.

Simply gather into a smooth, non-sticky dough, weigh and divide into six equal portions, and gently knead into round shapes.

Directly take a piece of dough, roll it out lengthwise, and if there are small air bubbles, just pat them away.

Flip it over and roll it up from top to bottom; do the same with the rest.

Take a piece of rolled dough, gently press it flat with the palm of your hand, and then gently roll it out lengthwise again with a rolling pin.

After flipping over, roll it up from top to bottom.

After rolling them all up, put them into the toaster box in groups of three.

Prepare a bowl of hot water and place it in the oven for fermentation, fermenting at 35 degrees until it is 80% full.

Place it in a preheated convection oven at 160°C and bake for about 26 minutes. After taking it out, tap to release from the mold and let it cool.