Black Pepper & Butter Toast

Black Pepper & Butter Toast

1. Mix salt, sugar and high-gluten flour. Put the milk box into boiling water and heat it for 3 minutes, take out the cut, pour it into the dry yeast several times, keep stirring with your hands, and the temperature of the milk is not hot.

2. After the yeast is mixed, pour the high-gluten flour mixture and knead it into a dough. Kneading method: press from top to bottom to the end, then push forward, repeat this action

3. Knead for about 25 minutes, and feel the dough is soft and not grainy in your hands.

4. Add butter

5. Knead for about 30 minutes, until the film can be pulled out

6. Cover with a wet towel and put it in the oven, select the fermentation function at about 45 degrees, and leave for about 30 minutes

7. Sent to 2 times the size

8. Squeeze out the air, divide into 4 parts, relax for 10 minutes

9. Roll into thin slices and roll into cylinder

10. Into the mold

11. Cover with a damp towel and ferment for about 45 minutes

12. Issued to 8-9 points full.

13. Close the lid. Oven at 180 degrees, up and down, bake the penultimate layer for 35 minutes

14. Baked

15. Let cool and wait for cutting

16. Thinly sliced

17. Spread black pepper sauce and butter separately and bake for 2-3 minutes

18. Bake out, squeeze on the salad dressing, ketchup for garnish

Tips:

🔴Second fermentation is very important. Be sure to send it to 8-9 minutes full, otherwise the mold will not fill the mold after baking. Generally, after fermentation, the baking will not swell much.
🔴Ketchup and salad dressing in the last step can be unsqueezed and taste better🔴If there is no butter, vegetable oil for cooking at home can also be substituted