1. Use a bread machine to knead the dough materials except the butter until the dough is smooth, then add softened butter, knead to the complete stage, put the kneaded dough into a basin, and spread it to 2-2.5 times its size.
2. The fermented dough is vented and divided into 3 parts evenly
3. Round, then roll into an oval shape
4. Roll it up from bottom to top, put it on the mat, cover with plastic wrap, and let it rest for 15 minutes.
5. The loose dough is rounded again and rolled out. After turning it over, fold the left and right sides inward from 1/3, the bottom edge is thinned and rolled up from top to bottom, and the mouth is tightly pressed down and placed into the toast mold.
6. Finally ferment until the mold is 8 minutes full, put it in a preheated oven at 170 degrees, and bake for 40 minutes at 160 degrees for the upper layer and 170 degrees for the lower layer.
7. Cover the tin foil in time after coloring
8. Immediately after baking, let it cool.
Tips:The number of grams of water in the dough can be flexibly controlled according to the water absorption of your own flour and the dry and wet climate, and the oven temperature should also be flexibly adjusted according to the temperature of your own oven.
