Brown Sugar Toast
1.
The Chinese ingredients are mixed and kneaded into a smooth dough for fermentation
2.
Prove until the dough is three times the size of the dough (as shown in Figure 2 dough honeycomb)
3.
Knead the fermented medium type dough and the main dough material to the complete stage
4.
Perform basic fermentation until the dough is 2.5 times larger (finger sticks high-gluten flour into the middle of the dough, the dough does not retract, indicating that the fermentation is complete)
5.
After the basic fermentation is completed, the dough is vented, and the dough is divided into six equal parts, and the middle is relaxed for 20 minutes
6.
Take a dough and roll it down into an oval shape, then turn it over and roll out the left and right sides of the dough and fold it inward by one third
7.
Finally roll up naturally from top to bottom
8.
Put it in a toast box for the second fermentation
9.
The second fermentation temperature is about 35 degrees, and the humidity is 75%-80%. The 8-9 minutes full fermentation sent to the toast box is completed.
10.
Preheat the oven, the temperature is 180 degrees, the upper and lower fire, the baking tray is placed in the penultimate layer, the time is about 45-50 minutes to get out of the oven
11.
Buckle out the mold, brush a little butter (outside the amount of butter) while it is hot to cool
12.
Sliced
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