1. After the yeast in the middle seed is melted in milk, it is kneaded together with other middle seed ingredients to form a dough. Put it in the refrigerator and ferment for 18 hours.
2. After taking out the middle kind of dough, return to the temperature for about 15 minutes, tear it into small pieces, and mix with other main dough materials (except butter) and knead to the expansion stage
3. After adding butter, continue to knead to the complete stage, and a tough film will appear.
4. After the kneaded dough sits for 30 minutes, take it out and vent it. Divide it into three portions (the amount for two toasts in my case). After rounding, let it relax for 15 minutes.
5. Take a dough and roll it into an oval shape
6. After turning it over, thin one side, roll it up from bottom to top, and put it in a toast box
7. Put all the dough in the oven, add two bowls of hot water, turn on the fermentation function, and start the second heating
8. Preheat the oven 180 degrees when it is full of nine minutes, the bottom layer, enter the oven for 40-45 minutes (depending on the situation of your own oven), you can brush it if you like to brush the egg liquid, I like the matte color
9. Cover with tin foil immediately after baking until the bread begins to color
Tips:1. Refrigeration and fermentation saves a lot of time for office workers. Bread can be made in two days, and the finished product is much softer than the direct method!
2. It is also possible to replace the egg whites with whole egg liquid, but the finished product is not so white, and the others have no effect.
3. The key: You must knead the noodles in place, and control the fermentation. The bread made in this way will definitely make you love it!
