1. Pour all the ingredients for the desalted butter into the bread bucket and stir.
2. After a procedure, add butter and salt and continue to stir.
3. The kneaded dough can pull out a non-breakable film.
4. Knead it and put it in a pot, cover it with a fresh-keeping bag, and ferment once.
5. The fermented dough does not shrink (or slightly shrinks) when the fingers are soaked in powder, and it does not collapse (the collapse is too late)
6. After pressing and exhausting, divide 3 pieces of 160g dough, cover with fresh-keeping bag and let it relax for 5-10 minutes.
7. Take a dough and roll it into a beef tongue shape.
8. After turning it over, roll it up from top to bottom, cover with a fresh-keeping bag and relax for 10-15 minutes.
9. Roll it out again to grow a beef tongue shape.
10. After turning it over, roll it up from top to bottom and pinch the joint tightly.
11. Put the toast box with the mouth down (first put on both sides and then in the middle) and ferment at 35-38 degrees, 8-9 minutes full.
12. After the fermented dough, gently press the surface of the dough with your fingers to slowly rebound.
13. Put it in the preheated oven at 150℃ for 35-40 minutes (temperature and time are for reference only)
14. Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
15. Hold it in your hand and show it off!
16. I feel that there is less brown sugar, so try to add more sugar next time.
17. Fermentation is the top priority in making bread toast (it’s almost time)
