1. Put the salt and yeast diagonally in the order of liquid first and flour, put all the ingredients except butter into the bread machine, start a kneading program to the expansion stage, then add butter, continue kneading, and leave it for fermentation after completion To 2 times as large.
2. Take out the fermented dough and press to exhaust.
3. Divide the dough into three equal parts, take one dough and roll it into a beef tongue shape, squeeze out the bubbles on the sides, and then roll it up from top to bottom.
4. Roll the dough for 3 minutes in turn and cover with plastic wrap and let it stand for 10 minutes.
5. Roll the roll a second time after 10 minutes.
6. Roll up around the circle as shown in Figure 2-2.5.
7. After 3 pieces of dough are rolled, put them into a toast box, and ferment them for a second time in a warm environment at a room temperature of about 28 degrees to 8 minutes full.
8. Preheat the oven 5 minutes in advance, 180 degrees for 30 minutes. For about 10 minutes, the surface is highly shaped and covered with tin foil.
9. Shake it out of the oven and release it from the mold, put it on the grilling net to hand temperature, and then slice it into a fresh-keeping bag for storage. Cool thoroughly and slice again.
10. This is an organization chart of the finished product after slicing, which is very delicate.
Tips:The toast made by a good recipe is still very soft and not hard the next day. Try to eat the toast made by yourself within 2-3 days. One of the finished pictures was taken the next day, which can be seen to be placed. The softness is still very good after one night. I do not pursue the glove film when making toast. Generally, the expansion stage is enough. In addition, the toast grows high, which is related to the rolling gesture and the oven temperature. If the dough feels sticky after it is fermented, you can apply a little salad oil on your hands and the rolling pin, but be careful not to overdo it, as too much will affect the dough texture. The liquid content of this recipe is relatively large, please increase or decrease the amount of liquid according to the water absorption of different flours.