Chinese Net Cage Honey Bean Toast
1.
After the middle seed is taken out, there is no need to warm it up, cut it into small pieces
2.
Put the ingredients in the main dough except butter and honey beans into the mixing tank, stir and slowly add the medium seeds that were previously cut into small pieces. After stirring until the gluten is formed, add softened butter and continue to stir to the complete stage, which can pull out a large piece of tough film
3.
Put the dough in a warm and moist place and continue to ferment for about 20 minutes (the room temperature is higher, I just cover it with plastic wrap to ferment), vent the fermented dough and knead it, and roll the dough into a uniform piece. Pay attention to drain the bubbles clean. Spread the honey beans from the top to 3/4 full
4.
The bottom edge is thin, and the dough is rolled up and the bottom is firmly pinched. Put the seam down into the mold, and put the mold together in a warm and humid place, and finally ferment about 8 minutes full. Because it is not convenient to open for inspection after fermentation, I looked at the window to see the degree of fermentation is a little over 8 minutes (note that the final fermentation will also seriously affect the quality of the toast, do not send it, otherwise the toast will not taste good)
5.
Preheat the oven to 200 degrees, and bake at the actual temperature of 180 degrees for about 35-40 minutes (usually a higher temperature preheating can prevent the starting temperature from being lower due to the instant cooling caused by the opening of the oven door) immediately demould and put on the drying net to cool
