1. First prepare all the ingredients, and refrigerate the liquid ingredients in advance for later use.
2. All ingredients except butter are put into the noodle bucket of the chef's machine.
3. Start the cook machine, mix the ingredients at low speed, and then increase the speed a little bit to beat the dough to a coarse film state.
4. Add the softened butter and continue beating until a firmer transparent film can be pulled out.
5. Tuck it smoothly and put it into the fermentation box.
6. Ferment at room temperature to double the size. (Temperature 25~28 degrees)
7. Take out the fermented dough and simply vent it, divide it into two equal parts, gather it up smoothly, and relax for 20 minutes.
8. Take a loose piece of dough and roll it out into a rectangular dough sheet. If there are any small bubbles, just pat it off.
9. Turn it over and apply salad dressing.
10. Sprinkle the Shanghai moss and pork floss evenly.
11.
Roll it up, squeeze it tightly, cover with plastic wrap and relax for 5 minutes.
12. Slightly flatten and cut the dough into thirds without cutting one end.
13. Braid the braid and pinch the ends tightly after braiding.
14. Fold the two ends of the braid toward the opposite side, and connect the two ends at the bottom, and then put them into the toast box.
15. Put it in the oven and set it to 38 degrees for secondary fermentation, and ferment to about 80% full.
16. Then put it in the preheated oven and bake it for about 35 minutes at 180 degrees and 170 degrees, then take it out directly, shake it, and let it cool down.
Tips:1. Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. It is better to pre-hot liquid when making it for the first time.
2. Be gentle when rolling the dough. If the dough has a high humidity, you can mix it with a little hand powder. A little can not be excessive.
3. This toast box is 250 grams, if you change to 450 grams, you can only make one.
