1. Weigh out the ingredients first, unsalted butter needs to be softened in advance, and yeast must not be weighed with sugar and salt at the beginning
2. Using a cook machine or bread machine, put the ingredients except butter in the machine, first mix the ingredients at low speed, and then beat the elasticity of the dough at medium and high speed, and the dough will form a thicker and thicker film.
3. Add butter, mix at low speed and then turn to high speed to beat the ductility of the dough. Jinshan Japanese toast powder has a very good film effect. Take a look at this glove film.
4. Arrange the dough into a round shape. The purpose of doing this is to allow the carbon dioxide in the air to enter the dough, and the round shape can better wrap it, and then let the yeast start to work at a temperature of about 28 degrees, and then make the dough grow up.
5. When the dough rises to twice its size, dip some flour into the center of the dough with your hands. If the center does not shrink, the dough will be ready.
6. Divide the dough into three equal parts, then roll into a circle, cover with plastic wrap, and let it rest for 15 minutes at room temperature.
7. Take a round dough and gently gather the two sides to turn it into an oval shape. Then roll the dough into a long strip about 30 cm long and turn it over.
8. Roll up gently from top to bottom, with the mouth facing down.
9. Cover with plastic wrap and continue to relax for 15 minutes.
10. Roll out the loose dough again into a strip
11. After turning it over, roll it up from top to bottom, squeeze the final seam slightly, with the bottom facing down
12. Put it in the mold, the temperature is 35 and the humidity is 85%, about 50 minutes
13. Send until the mold is 80% full.
14. When it is 70% full, you need to preheat the oven at 175 degrees. When it is 80% full, put the lid on and put it in the oven. The baking time is about 35 to 40 minutes.
15. You need to take out the baked toast, shake the mold first to dissipate the heat, and it will be easier to demould.
Tips:The way to preserve toast is to seal and freeze. You can take it out of the freezer when you eat it, spray it with water mist on the surface, and bake it again at a temperature of 180-200 degrees for about 3 to 5 minutes. It still tastes soft and delicious. The other is to store at room temperature, which can be sealed and stored for about two to three days.
