1. First make the medium dough: 6 grams of yeast is poured into 145 grams of milk and stirred well
2. After mixing well, add 75 grams of protein and 350 grams of high-gluten flour to form a dry powder-free dough
3. Fermentation at room temperature for 4 hours or refrigerated fermentation for 12 hours
4. Fermented until there are many stomata inside as shown in the picture
5. Tear into small pieces and put into the basin
6. Add all the ingredients in the main dough, soften the butter and set aside
7. Knead on the kneading board first to pull out a thicker film
8. Add the softened butter and continue to knead
9. Knead until you can pull out the film
10. Cover with plastic wrap
11. Ferment for an hour
12. Divide into six equal parts after fermentation, cover with plastic wrap and relax for 15 minutes
13. Take a dough and roll it out with a rolling pin
14. When rolled up, the mouth is down
15. Roll out all and cover with plastic wrap or wet tea towel to relax for 15 minutes
16. Relax and roll it out a second time
17. Roll it up again, squeeze the closing area
18. Put in toast mold
19. Second fermentation until the mold is eighty to nine minutes full
20. Put the lid on the toast mold and bake in the lower part of the oven preheated at 180 degrees for 40 minutes
21. After being out of the oven, immediately demould and let cool
22. Super delicate organization
23. Very satisfied with the drawing
Tips:1. Medium kind of dough needs enough time to ferment
2. To make toast, it is required to knead to the expanded state, that is, the glove film, so that the finished product is delicate.
3. Here is the amount of two toasts, if you make one, all the ingredients will be halved
4. The temperature of each oven is different, please adjust according to the temperature of your own oven
