1. After all the materials are mixed, it becomes the dough and enters the expansion stage, and the butter is put in the bread machine for 20 minutes to knead out the glove film.
2. Cover the bread bucket with plastic wrap and ferment at room temperature.
3. The dough in the bread bucket has grown wildly and fermented.
4. Take out the dough with a scraper and pat to exhaust.
5. Divide the dough into three portions and cover with a napkin and let it sit for 15 minutes.
6. Take a dough and roll it into an oval shape.
7. Three doughs are rolled twice and put into the toast box for the second fermentation. Put a bowl of boiling water in the bottom of the oven to assist fermentation.
8. A careless one (it was supposed to be covered with toasted toast when it was nine minutes full). I thought I would forget about it as soon as I was cooking, and I had to bake Yamagata toast. Place the bottom layer on the top and bottom heat at 170°C for 40 minutes.
9. The finished picture (the place where I stepped down in the middle is because I put the toast mold in the middle position, the middle is the highest in the middle, and the barbecue tube prevents the middle).
10. Finished picture.
11. Finished picture.
12. Finished picture.
