Bamboo Charcoal Toast
1.
Pour all the ingredients except butter into the bread machine, set the dough-making program, after 20 minutes, pause, add butter, reset the dough-making program, and start;
2.
At the end of the kneading procedure, put the dough into the container for basic fermentation;
3.
When the dough is twice as large, insert it with a finger moistened with high flour. The small hole will not rebound and the basic fermentation is over;
4.
Divide the dough into 3 portions, round them, cover with plastic wrap and relax for 15 minutes;
5.
Roll the dough into a tongue shape;
6.
Turn it over and roll it up from top to bottom;
7.
Put it in a toast mold for final fermentation;
8.
When the dough is 9 minutes full, the oven is preheated to 160 degrees, and the fire is up and down for 40 minutes. It will be demoulded immediately after it is out of the oven.
Tips:
1. The baking temperature depends on your own oven.
2. The mold will be demoulded immediately after it is out of the oven. I forgot to cook the toast because I was doing other things, and the bottom of the toast was a little burnt.
3. After baking, if the upper cover sticks to the dough and cannot be opened, it means that it has not been colored and finalized and needs to be baked.
