1. In the summer, the liquid can be placed with the eggs in the refrigerator in advance to prevent the temperature from becoming too high when the noodles are beaten.
2. All the ingredients can be weighed and prepared in advance, but it should be noted that the yeast powder should not be put together with sugar and salt
3. Start making noodles: all the ingredients are ready, the cook machine is different from the bread machine, the bread machine is to put the liquid first, the cook machine is to put the dry ingredients in first, [the big cook machine does not matter] Note that the yeast cannot be put together with sugar and salt In addition, dig a hole and throw in the yeast, and you can throw it in except butter. I’ll say it again. The liquid must be added slowly. Observe the dough condition at any time. The water absorption of each type of flour is different. So be sure to reserve the liquid, and reserve the liquid. When the time comes, it is too thin and too dry, and your brain must be flexible. After that, you can check the softness and hardness of the dough, and then continue to beat the dough.
4. Beat until the dough is smooth, which is the expansion stage, add butter and beat slowly, and when the oil is almost absorbed, turn to beat quickly.
5. In fact, it’s okay to hit the 1989 achievement. I don’t need to hit the film. Anyway, I’m at the complete stage
6. Take out the dough and shape it. If there is no fermentation tank, you can turn on the fermentation function of the oven. Remember to put a bowl of warm water to ensure the humidity. I am a fermentation tank. This will save a lot of trouble. Temperature is 28 and humidity is 75%. About thirty to forty minutes about
7. In fact, in summer, just cover it with plastic wrap and ferment at room temperature. I tried it for 40 minutes and it’s ok, haha
8. After the dough is fermented, start dividing the dough. If you only make one 450g toast, divide it into three. Cover with plastic wrap and relax for about 20 minutes.
9. Um huh, the fat black guys after 20 minutes [Next, you can roll the roll twice as usual. I relax for 20 minutes and solve it all at once]
10. Take a dough out and gently roll it out into a tongue shape. Remember that it must be rolled from the middle to the two ends, not from the head to the end.
11. Then turn it over and make the bottom thin
12. Roll up from top to bottom, roll up 1.5-2 circles
13. It’s all done. It’s not recommended that you use such a large toast box because it tests the strength of the roll, otherwise the height of the mountain after baking is better if the lid is closed.
14. Put in toast box
15. Put the toast box, the mouth is down, the fermentation box, 35 degrees, the humidity is 75%, and it can be sent to 80% full
16. I often make one white and one black. Haha. The sharp contrast is not to preheat the oven 180 degrees in advance. One thing to note is that if you want to cover and bake, you must quickly bake if the peak is eighty full. ok
17. I am an air stove, 150 degrees for 20 minutes, and 145 degrees for about twelve minutes. If you bake a lot at a time, the temperature should be adjusted appropriately. If it is a normal oven, you have to color and cover the tin foil according to the usual temperature and time. I This is unnecessary, like an open hearth, 180 degrees, about 40 minutes to grasp it by yourself
18. Remember to shake the toast slightly after it is out of the oven, and then be sure to put it on the vacant drying net to cool down, remember.
19. Take a look at the essentials for weight loss
20. I'll show you up close, this one is actually very soft
21. You can bring yourself a healthy sandwich the next morning
22. Live happily and simpler, as Lu Yao said: Life is always like this, it can’t satisfy everyone everywhere, but we still have to live enthusiastically.
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