1. Put the medium kind of dough in a warm place to ferment at room temperature for 3-4 hours,
2. Wait for the medium-type dough to ferment to about 3 times the size, take it
3. Cut into small pieces and mix with all the ingredients in the main dough except the butter
4. After the maxillofacial machine kneads the dough to the expansion stage, add softened butter until a film is formed and the break is smooth.
5. Cover the kneaded dough with plastic wrap and relax for 30 minutes
6. Take out the loose dough and squeeze it out. Cut it into 6 portions each. After the dough is rounded, cover it with plastic wrap and relax for 15 minutes.
7. Roll the loosened dough into an oval shape as shown in the figure
8. Fold it up and roll it once and then roll it out again
9. Be sure to squeeze out the air tightly when you roll it up.
10. Pour evenly into the toast mould, cover with plastic wrap and put it in the incubator for two times
11. Leave the toast box for 8 minutes and brush the egg liquid on the surface. Preheat the oven to 180°C, lower the upper and lower heat, and bake for 40-45 minutes (depending on the oven temperature of each person, after 10 minutes, the surface of the dough needs to be covered with tin foil.)
12. Once out of the oven, release the mold immediately, and let it cool on the grill when lying flat
Tips:I like big toasts. This toast looks happy, so the amount of dough is more. , A normal 450g toast mold and 250g dry powder are enough for 1 toast.
According to this method in summer, the amount of milk should be appropriately reduced. According to the water absorption of the dough, the teacher said that lying flat can prevent the waist from shrinking, and then put it straight. Store it in a bag after being kept warm.
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