Hawthorn Toast
1.
In the order of liquid first, portion type, throw all the ingredients except table salt into the bread machine (I use the post-salt method, I am afraid that mixing with yeast will affect the fermentation of the yeast).
2.
Start the kneading program, and the dough will enter the expansion phase after 20 minutes. Pull out the glove membrane and pierce a break to make a round break, which is a good dough.
3.
Cover with plastic wrap and put it in the refrigerator for 24 hours (I like refrigerated fermentation).
4.
Take out the bread bucket the next day, the dough has not become large, and it should be warmed up at room temperature of 25°C to 27°C for 1 hour.
5.
Use a scraper to take the dough out of the bread maker and pat to exhaust.
6.
Divide the dough into three portions.
7.
Let stand for 15 minutes.
8.
Take a dough and roll it into an oval shape.
9.
Roll the three ovals into a roll.
10.
Prepare four hawthorn slices.
11.
Cut into pieces.
12.
Roll out a dough and spread the pieces of hawthorn.
13.
After the three doughs are rolled, put them into the Yangchen mold box.
14.
Put a big bowl full of water in the bottom of the electric oven, and put the mold box in the upper layer. The second fermentation is carried out at a temperature of 30 to 35°C and a humidity of 70 to 80°C.
15.
When the fermentation is about eighth full, close the mold lid.
16.
After preheating the oven at 180°C, put it in a toast mold and bake it for 40 minutes.
17.
This is the case of hawthorn toast.
18.
The toast is soft and silky after demoulding.
19.
Tear a small piece very thin and very silky effect.
20.
It is soft and cannot be sliced.
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