Cuttlefish Toast

Cuttlefish Toast

1. This is the ink sac of the squid, put the ink sac away for use;

2. Tear open an ink sac, take half of the ink-something like particles, dissolve it with water, and the amount of water is within the formula;

3. Put all the materials except butter in the bucket of the bread machine;

4. Stir it with chopsticks first to prevent the flour from flying around when the machine is started;

5. After the dough mixing process is over, put butter in;

6. Put the butter and knead the dough for 25 minutes, and the film in the picture will come out;

7. The beaten dough is rounded, put in a greased fresh-keeping bag, pierced into the bag, and put in the refrigerator to ferment;

8. On the second day, the dough that was fermented for one night was taken out and it was twice as large;

9. Press and exhaust the dough and make three folds once; the dough does not need to be warmed up;

10. Do three folds again;

11. Collect the rounds again and put them in a fresh-keeping bag to ferment (the picture saves trouble, there is oil in the bag)

12. After about two hours, the dough has doubled its size again;

13. Take out the dough, press to exhaust, divide into two, round and proof,

14. After rolling a second time, put it into the mold for final fermentation;

15. Finally, after about two hours of fermentation, it was sent to the top cover, and the top cover of the toast mold was pushed a bit, and it could not move; put it into the preheated oven

16. 45-50 minutes, when the time comes, take it out and let it cool on the grill;

17. After cooling thoroughly, it can be sliced and eaten, sealed and stored in a fresh-keeping bag.

Tips:

Use refrigerated fermentation, the fresh-keeping bag must be tied tightly at the mouth of the bag, leaving space for the dough to ferment