1. 1. Put all the ingredients in the medium dough except the butter, put the liquid and sugar on the bottom layer, put high-gluten flour on the top layer, put yeast in the center, post-oil method, knead the dough evenly, and expand the stage.
2. 2. Seal the dough with plastic wrap, and ferment at room temperature or in the refrigerator overnight until the dough is 3 times larger.
3. 3. Remove the butter from the ingredients in the main dough and weigh it.
4. 4. Tear the dough into small pieces and place them on top of the main dough material. After the oil method, knead to complete stage.
5. Knead to the complete stage.
6. 5. Seal the kneaded dough with plastic wrap and proof it at room temperature for 30-40 minutes.
7. 6. Exhaust the dough, divide it evenly, round it, cover it with plastic wrap and proof it at room temperature for 20 minutes.
8. 7. Spread a little corn oil on the chopping board and roll the dough into a square.
9. 8. Turn the dough over, with the bare side facing down, and fold it in half along one third of the sides.
10. Pairwise
11. 9. Turn the folded dough over, with the light side facing up, and roll it into a beef tongue shape.
12. Beef tongue
13. 10. Turn over, the light side down. Roll out a little thinner at the closing.
14. 11. In the arms, roll the dough evenly and hard to 2.5 turns, and the mouth is downward.
15. 12. Put a bowl of hot water in the mold, fermentation tank or oven, and perform two shots. Yamagata toast is 8 points full, and gaiga toast is 9 points full.
16. Low temperature, guaranteed humidity, two shots.
17. 13. Preheat the oven to 180 degrees 15 minutes in advance, put the mold into the bottom layer, 180 degrees, 40 minutes, high light cream and sugar content, the color should be heavy, and the tin foil should be covered with a little color. Each oven has different conditions, so the temperature and time are for reference only.
18. 14. After leaving the oven, immediately remove the mold and place it on a drying rack to cool.
19. 15. Store the toast in an airtight seal, wait for a day, return to the oil and slice and enjoy. Please freeze the excess toast to prevent the flour from aging. Take it out before eating and thaw at room temperature before eating.
20.
21.
Tips:My flour absorbs more water and my milk has increased by 10g. If you choose the refrigerator to ferment, make sure that the dough has a slightly higher moisture content. The dough with high humidity can grow in a refrigerated environment. The dough is not suitable for long hair if it is too dry. If the hair is not in place the next day, please keep it at room temperature Ferment.
