1. Use the bread machine to mix various materials and knead into a smooth dough, add butter and start the kneading program again to knead the glove film.
2. Cover the bread bucket with plastic wrap and refrigerate overnight.
3. Take out the bread bucket the next day, the dough is not big enough, it needs to be warmed up for 1 hour.
4. When the time is up, use a scraper to take out the dough and pat it to exhaust.
5. Divide the dough into 3 pieces, cover with plastic wrap and let stand for 15 minutes.
6. Take out a dough and roll it into an oval shape.
7. Roll the 3 doughs into an oval one by one, cover with plastic wrap and let stand for 10 minutes.
8. After rolling again, put the toast roll into the mold.
9. Put a bowl of boiling water at the bottom of the oven and let the dough undergo a second fermentation at 35°C.
10. When the dough rises to 8 or 9 minutes full, preheat the oven at 180°C. Cover with a toast lid and bake at 180°C for 40 minutes in the lower part of the oven.
11. Steaming square salty toast is out!
12. Finished picture (I made two).
