Banana Toast
1.
After the oil method, knead the dough to the fully expanded stage, take it out and place it in a warm place for basic fermentation, and ferment to 2 times its size
2.
Take out the dough and let it out, cover it with plastic wrap, and let it relax at room temperature for 15 minutes
3.
Roll out the dough pieces and divide them into three pieces with a scraper. The top part is not cut off
4.
Braid a braid and close it tightly
5.
Connect the two ends end to end, pinch tightly, close the mouth down and put it into the toast box
6.
Put it in the oven for the second fermentation, until the mould is eighth full, take it out, and preheat the oven to 200℃
7.
Put the toast box into the preheated oven at 200℃, the middle and lower layer, 45min, pay attention to cover the tin foil in time after coloring
8.
Tips:
Post-oil method: If you want to knead the raw materials except butter to the expansion stage, add butter and continue to knead to the full expansion stage, which is the legendary "glove film". This step is very important for making toast. If you like braiding, you can also divide the dough into three parts, roll it into a beef tongue cake shape, roll it up from the bottom and put it in a toast box. Note that for both methods, the mouth must be closed down. !