Golden Toast
1.
Put all the ingredients except butter into the bucket of the bread machine, and start the kneading function (add 8-10 minutes after a program of 20 minutes)
2.
Check the dough when kneading for 15-20 minutes, add butter when it appears thick
3.
Pay attention to the state of the dough in the last few minutes. You can pull out the non-breakable glove film to finish the dough.
4.
Take out the dough, round it and put it in the basin, cover it with plastic wrap, and spread it (25°-28°)
5.
Dip the flour into the dough by hand, and the fermentation is completed without collapsing or shrinking
6.
Divide the dough into 6 equal parts after lightly pressing and venting, let stand for 30 minutes (two 450g toast molds)
7.
Take a dough and roll it into an oval shape
8.
Fold in three and roll it down from top to bottom
9.
Put it in the toast mold
10.
The oven starts the fermentation function at 38 degrees for one hour
11.
Send the mold to 8 to 90% of the mold height (press the bread embryo lightly to ease the retraction)
12.
The Kas 960A steam blast stove is set to 170 degrees, and the time is 40 minutes (preheating 8 minutes, baking 32 minutes)
13.
Demould immediately after being out of the oven, put it on the drying rack and put it at hand temperature, and then seal it for storage
14.
All-colored golden skin
15.
I call it "golden toast"
Tips:
If it is a household oven, the recommended temperature is 180 degrees 35-40 minutes, but depending on the individual oven, take the time yourself!
Bread machine kneading refers to Dongling’s 6D-1352 Fangzhong Lao Noodles, which is the dough that was left over when making bread last time, and can be used at any time after putting it in the refrigerator.
