1. Mix all the ingredients in the auxiliary material table, 180 grams of high flour, 180 grams of water, 110 grams of yeast, and 2 grams of yeast, knead it into a smooth dough, cover it with plastic wrap, and refrigerate it for more than 14 hours. Generally, make this medium type dough the day before You can make toast the next day
2. After 14 hours of refrigeration, the medium-type dough is torn into small pieces and placed in a bread bucket
3. Except butter and black sesame seeds, put the rest of the remaining ingredients into the bread bucket in the order of liquid first, then powder. Place sugar and salt diagonally, dig a hole in the middle of the flour, and start the kneading process.
4. After kneading the dough smoothly, add softened butter
5. Knead out the glove film
6. After kneading the dough out of the glove film, add the black sesame seeds to the dough and knead for 2-3 minutes, and knead it well.
7. It starts to ferment. It will be fermented at room temperature when it’s hot. Now it’s colder. You can use the fermentation function of the oven. Cover the basin with a damp cloth and turn on the fermentation function of the oven.
8. The dough is 2--2.5 times its original size. Dip the dough with your fingers and poke holes without collapsing or shrinking. The fermentation is complete.
9. Take out the dough, knead it by hand, or use a rolling pin to flatten it out, and all the bubbles on the edge of the dough will be patted
10. Divide the dough into 3 points evenly, knead the garden and cover with plastic wrap and let it rest for 15 minutes
11. Roll the dough into a beef tongue shape, then roll it up, all 3 doughs are rolled up, cover with plastic wrap and let stand for 15 minutes
12. Roll out the dough again and put it into the toast mold with the mouth down
13. Put it into the oven for the second fermentation, and the dough will be 8 minutes full of the mold
14. Preheat the oven, up to 120 degrees and down to 170 degrees, 40 minutes
15. Demould immediately after being out of the oven, and place it on the drying rack on its side. If it is placed upright, it is prone to dent 0. After cooling, put it in a fresh-keeping bag.
Tips:The requirement of making toast is to reach the glove film. The liquid density of the formula is good for the film. The dough is a bit sticky. Don't increase the flour. The dough will not be so sticky after it is made. Just use a little hand powder. All reshaping is done
