1. Prepare the ingredients and weigh them separately, and then put the water, honey, white sugar, bread flour, and black whole wheat flour into the bucket of the bread machine in turn;
2. Put the bread machine bucket on the base of the bread machine, turn on the power, select the "iMix" program from the function menu, and then press the start button;
3. Wait for the machine to run for 3 to 5 minutes before the flour is mixed until there is no dry powder, stop the working state of the bread machine, open the lid of the bread machine, and sprinkle the prepared yeast on the surface and let the dough sit for about 15 minutes. Let the flour and water fully blend by standing still, so that the dough is more likely to come out of film during the kneading process;
4. After 15 minutes, start the "iMix" program of the bread machine again, wait for 15 minutes to knead the dough to the expansion stage, and then add butter and salt to the bucket of the bread machine;
5. Start an "iMix" program again, and the dough will be kneaded to the full stage after 15 minutes. Take a small piece of dough to pull out a thin and flexible film, and arrange the dough to ferment at room temperature;
6. After about 1 hour, the dough fermented to 2.5 times the size of the original dough. Use a finger dipped in dry flour to poke a hole in the middle of the dough. The hole state does not collapse or shrink, which means that the fermentation is complete. Take out the fermented dough and place it on a silicone mat and pat it to empty the air, then divide it into 6 small doughs and round them separately, cover with plastic wrap and relax for about 15 minutes;
7. After the dough is relaxed, take one of them and roll it into an oval shape with a rolling pin. The length is about 10cm. The first roll does not need to be too long, just about the length of a palm. After the roll is finished, turn it over and roll it up from top to bottom, with the cuff facing down. Then gently press it flat with the palm of your hand, and then use a rolling pin to roll it into a long tongue shape from the middle to the ends, about 25cm in length;
8. After the roll is finished, first turn it over, then roll it up from top to bottom, and gently press the end with your fingers;
9. After the roll is finished, the closing point is downward;
10. Put the shaped toast blanks into the toast box, and shape all the remaining 5 dough blanks according to the above method. Cover with plastic wrap or the lid of the toast box and place it in a warm and humid place for secondary fermentation;
11. After about 45 minutes, the dough will ferment until the mold is about 8 minutes full to complete the fermentation;
12. Brush a thin layer of egg liquid on the surface with a brush;
13. Put it in the preheated oven, select the upper/lower tube baking mode, the temperature is 190 degrees, and the time is 45 minutes. Cover with tin foil according to the color of the toast surface during the baking process;
14. After 45 minutes, take out the baked toast from the oven, immediately remove the mold and place it on the grill to cool;
Tips:1. The water absorption of flour will be slightly different according to weather changes or different brands. During the production process, it should be adjusted according to the actual situation of the dough;
2. The formula is for 2 pieces of 450g toast. If only one piece is made, all ingredients will be halved;
3. The fermentation time should be adjusted according to the temperature change. In summer, the temperature is high and fermentation is fast, and the temperature in winter is low and fermentation is slow;
4. The baking time and temperature of the toast are for reference only, and the baking should be adjusted according to the actual situation of your own oven;
5.
Tools used: Baicui bread machine, Changdi oven Reference weight: 450g toast 2 Baking temperature: 190 degrees Baking time: 45 minutes
