)
1. Put in all the ingredients except the butter and yeast, stir well with chopsticks. At this time, it is basically a paste and cover with plastic wrap. Let it sit for about 30 minutes. You will find that the dough has formed a better gluten.
)
2. Add yeast to start mixing. The dough looks sticky, but it can be formed completely, but it is easy to stick at the beginning, and the bottom sticks more. Then there is less and less dough on the wall and bottom of the bucket, and the dough becomes more and more gluten.
)
3. At this time, add the softened butter cubes and continue to knead the dough. After the butter is completely absorbed, check the condition of the dough (a little oil on your hands). A very beautiful film can be pulled out. It is thin and transparent, and it is not easy to break. At this time, the barrel The walls and bottom are very clean. The surface of the dough is smooth. After mixing the dough, put oil on the hands and take out the dough. The dough is smooth and elastic. It is amazing; put the dough in a clean container, cover with plastic wrap, and carry out basic fermentation. When dividing, use a scraper to assist in turning over, the dough will stick, and some of the air will escape. It’s okay, turn it over again (the amount of water is so large, turning and fermentation is necessary, this step cannot be saved)
)
4. After the basic fermentation is over, take out the dough and flatten out large bubbles, divide the dough into two equal pieces, and cover with plastic wrap to relax for a while
)
5. Roll it twice to roll the dough into a ball
)
6. Put the dough into the mold for the final fermentation (the temperature is about 35 degrees, there is a certain humidity), and the mold is 90 minutes full. The surface of the toast has a large amount of water. The baking time needs to be longer than ordinary toast. The oven is preheated. After, the lower layer, 200 degrees for 10 minutes, and then 180 degrees for 30 minutes (the surface of the toast is easy to be colored after the toast is raised, and the tin foil should be covered in the middle), and immediately brush with butter or honey water after baking
)
