Hokkaido Gold Brick
1.
Weigh all the materials except butter into the bread machine in the order of liquid first, then solid. Yeast is buried in the flour, and a 20-minute kneading program is started;
2.
After the program is over, add 15g of butter and start a 20-minute kneading program;
3.
Take out the dough and knead it manually for about ten minutes;
4.
Knead until the dough can pull out a thin layer of hand mask;
5.
Round the dough and put it in a clean basin, cover it with plastic wrap and leave it to ferment in a warm place;
6.
The dough is fermented to twice its size. Dip your fingers with flour and insert it in the middle of the dough. The hole inserted does not collapse or deform, which means that the fermentation is complete;
7.
Divide the dough into thirds, knead it round, and let it stand for 15 minutes in the middle;
8.
Roll the dough into an oval shape;
9.
Turn it over, roll it up from top to bottom, and let it rest for 15 minutes;
10.
Roll the dough into an oval shape again;
11.
Turn it over, roll up 2-2.5 turns from top to bottom, and put it into the mold (Sanneng 450g);
12.
Put the water in the baking pan, put the toast box in the oven, create an environment similar to 38°C and 85% humidity for secondary fermentation;
13.
Ferment until the mold is eighth full, and cover with toast cover;
14.
Put it into the oven, the upper tube is 220 degrees, the lower tube is 200 degrees, and bake for 35 minutes;
15.
After being out of the oven, it can be easily demoulded by shaking it twice. After the toast is allowed to cool, put it in a fresh-keeping bag and store it at room temperature, and slice it the next day;
16.
Finished picture
17.
Finished picture
Tips:
1. The temperature of the oven is for reference only, and it can be adjusted according to the personal oven situation;
