Basic Sandwich Toast

Basic Sandwich Toast

1. Mix all the ingredients except butter in the dough material, put it into the mixing tank of a chef's machine (model M7 or HM900), stir at low speed until there is no dry powder and form a dough, turn to gears 5-6 and knead until the dough is gradually smooth and slightly delicate, and then add softened butter
PS: Remember to reserve moisture for adjustment~

2. Slowly knead the butter into the dough in the 3rd gear. Turn to gears 6-7 and continue to knead to the stage where a strong transparent film can be pulled out.
The dough at this time is soft and delicate, with good elasticity and ductility.

3. Take it out and arrange it, and the noodle temperature is within 26 degrees. Put it into the container and cover it, and put it in an environment of 25-28 degrees for basic fermentation.

4. Fermented to 2.5 times larger.

5. Take out the fermented dough, pat and vent, and divide it into 8 portions, 210-215 g/piece. After rounding, cover with cling film at 28 degrees for proofing for 15-20 minutes.

6. Take a loose dough, roll it out, and pat off the air bubbles on the side.

7. Turn it over and roll it up. Cover them with plastic wrap and proof them at 28 degrees for about 20 minutes.

8. Roll out the loose dough again into long strips.

9. Roll up from top to bottom after turning it over.

10. Make them one by one, and put them in a toast box in pairs.

11. Ferment in an environment with a temperature of about 32 degrees and a humidity of 80% until it is 7 minutes full. Press the surface with your fingers to slowly rebound and close the lid.

12. Put it into the pre-heated air furnace and let it out in 28 minutes at 165 degrees.
Put the lower layer of the ordinary oven, and bake for about 35 minutes with the upper tube 170 and the lower tube 200 (please make sure to adjust it flexibly according to your own oven).

13. After the furnace is released, the mold can be demolded and cooled.