Butter Toast
by @That floweropen@
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Before going to work, make the starter and cover it for fermentation at room temperature (in hot weather, put the refrigerator at high temperature).
2. Put all ingredients except butter and salt in a bread bucket and stir.
3. Knead into a smooth dough in 20 minutes.
4. Use scissors to cut or tear small pieces by hand (this method is easy to come out of the film and quickly), add butter and salt and stir (after salt and oil method).
5. A program in 20 minutes.
6. Can pull out a thin and flexible film.
7. Finish the second fermentation with plastic wrap. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
8. There is no need for venting to be rounded and loosened in three parts.
9. Take a piece of dough and roll it into an oval shape. After turning it over, roll it up from top to bottom and pinch the joints tightly (I am used to rolling it once).
10. Put it into the toast box with its mouth down (first put it on both sides and then in the middle).
11. Ferment in an environment of 35-38 degrees, 8-9 minutes full. Use a razor blade to squeeze a stick of butter to sieve high flour.
12. Put it in the preheated oven at 150℃ for 40 minutes at the bottom of the oven (temperature and time are for reference only), and then cover with tin foil.
13. Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
14. Appreciation of the finished product.
15. Appreciation of the finished product.
16. Appreciation of the finished product.
