1. Put all the materials of the medium dough (except the butter) into the bread machine. After kneading into a dough, put the butter in the dough and knead together for about 15 minutes. Put the dough in a plastic bag, seal, and refrigerate 18 Hours.
2. Put the main dough material into the bread machine, then tear the fermented medium-grade dough into small pieces and throw it into the bread machine, start the dough mixing program, knead it into a smooth dough, take a piece of dough and pull it open, a large film can appear , That is, the glove film will do.
3. Take the dough out and relax for 15 minutes, and then vent. The vent is to get the gas out of the dough with your hands or a rolling pin, and then divide them into 3 equal parts and round them.
4. Take out one portion, roll it into a beef tongue shape with a rolling pin, and roll it up from top to bottom.
5. Roll it into a beef tongue shape, roll it up, and put it in a toast box for the second fermentation.
6. Put a bowl of hot water on the bottom of the oven, and place the toast box on the top layer. Close the oven door to carry out the second fermentation until it is 8 minutes full.
7. After the hair is finished, if the toast is covered, there is no need to brush the egg liquid. If it is to be baked directly, it is best to brush a layer of whole egg liquid on it, so that the baked toast has a beautiful color.
8. Preheat the oven, 180 degrees, up and down, the bottom layer, bake for about 45 minutes, after the oven is released, let it cool. I use the Sanneng toast box, so the time is longer. If the toast box of other brands lasts for 40 minutes, you have to find out the specifics.
9. Let out the oven and keep it tightly sealed at hand temperature.
Tips:The temperature and time of the oven should be adjusted according to your own oven conditions.
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