1. Put all the ingredients except butter into the inner barrel of the cook machine
2. Stir until the gluten state
3. Add the pre-softened butter
4. Continue to stir until the film is out
5. Shaped into a smooth dough
6. Ferment for 1 hour in an environment with a humidity of 80% and a temperature of 28°C
7. Fermented to double size
8. Divide into 4 parts after exhaust
9. Continue to put it in an environment with a humidity of 80% and a temperature of 28°C for 20 minutes
10. After taking it out, press the exhaust and roll it out into a long strip
11. Roll up from one end
12. Place the rolled dough in a baking tray with the mouth facing down
13. Proof for 20 minutes in an oven with a temperature of 28°C and a humidity of 80%
14. After taking it out, roll it out along the long side
15. Roll up from one end
16. Put it in the toast box with the mouth down
17. Put it in an oven at 35°C and 80% humidity for 50 minutes
18. Ferment to 8-9 minutes full
19. Cover the lid, put it in the preheated oven, and bake at 170℃ for 35 minutes
20. Demoulding and cooling after baking
Tips:1. The formula can make two 450g toasts.
2. When kneading the dough, you don't need a thin glove film. The film is produced, and there is a tiny jagged shape after poke the hole with your finger.
3. The softness and firmness of the toast made with the lid is just right. If the lid is not covered, the toast will be more fluffy, and the taste will be too soft to be sliced.
4. The recipe uses the molds of Xuechu and Sanneng. Different molds have different thermal conductivity. The heat conduction is fast and the color is deep. The time in the formula is just right. If you use Sanneng molds, the temperature should be increased to 180℃. It should also be extended to about 40 minutes. Other brand molds need to try more by themselves to get the right temperature and time.
