1. In the bread machine, press liquid first, flour second, put all the ingredients except butter in ingredient 1, knead the dough until it expands, add the butter in ingredient 1, knead the dough until it can pull out a thin and tough film, and put it in Waiting for fermentation in a warm place. Because the water absorption rate of flour is different, be sure to reserve 10 grams of liquid, depending on the state of the dough, add it as appropriate.
2. 2 Dip your fingers in a little flour, and the holes do not shrink or collapse, and the dough will be cured. Don't ask me how long it takes to send it, it's the most reliable way to see the state of the dough.
3. Press the dough gently to exhaust.
4. Divide equally into 8 portions, each about 80 grams.
5. Round, cover, and let stand for 20 minutes.
6. Take a dough and roll it out with the smooth side up, pat the edge of the air bubbles with your hand, turn it over, and roll it up from top to bottom.
7. Roll up all the dough in turn. Continue to stand for 20 minutes.
8. Roll the loose dough again.
9. Place the dough in a toast mold in the kitchen and place it in a warm place to wait for it to ferment again.
10. When the bread dough is 8 minutes full, it will rebound slowly when you press it lightly with your hands. Cut each peak cleanly with scissors, and squeeze the pre-softened butter in the raw material 2 into the crack. Preheat the oven to 175°, middle and lower, and bake up and down for 35 minutes.
11. When the time is up, demould immediately, brush some melted butter on the surface of the toast while it is hot, the color of the finished product will be very beautiful, and you don’t need to brush it. Put the toast to warm, put it in a fresh-keeping bag, seal it at room temperature and store it at room temperature.
Tips:1. It is recommended to use high sugar-tolerant dry yeast.
2. The timing of cutting the bread peak is very important. If the bread dough is too large, it will be discouraged and collapsed after cutting.
3. The baking time and temperature are for reference only, because the lid is not covered during the baking process of this toast. If the color is too dark during the baking process, be sure to cover the tin foil in time to prevent burning.
