1. Add the yeast to the water, stir well, and dissolve the yeast into the water.
2. Put the middle kind of material into the bucket of the bread machine, and knead the dough for 6 minutes until there are no dry powder particles.
3. Then take it out and knead it into a dough, put it in a large pot, cover it with plastic wrap, and ferment it.
4. The fermentation time is 2 hours, and the fermentation temperature is 28 degrees.
5. It can be spread until the dough has a honeycomb shape.
6. Cut the fermented middle-seed starter into small pieces and put them in the bread machine.
7. Then add the main dough ingredients, except for the butter, the yeast is placed on the surface of the flour and then covered.
8. Bread machine kneading function, mixing for 13 minutes, until the dough exhibits expansion properties, pull out a thick film, and then add softened butter.
9. Turn on the kneading function of the bread machine and stir for 10 minutes until the dough is fully expanded and the film is pulled out.
10. Knead the dough, take it out and knead it into a circle, put it in a large bowl, cover with plastic wrap, and carry out basic fermentation.
11. The dough temperature is 26 degrees, and the fermentation temperature is 28 degrees. It can be doubled. Dip a hole in the flour with your fingers. If the hole does not shrink or collapse, it is good for fermentation.
12. After the basic fermentation is complete, take it out and press to exhaust, and then divide it into 8 equal parts, then round and cover with plastic wrap, and let the dough relax for 20 minutes.
13. After the loosened dough is shaped for the first time, first take out a dough and roll it into a long strip with a rolling pin.
14. Turn it over and roll it from outside to inside (roll it up loosely, not too tight).
15. After everything is done, cover with plastic wrap, and then relax at room temperature for a few minutes (the resting time should be enough, if not enough, the final baked product will be waisted).
16. After 15 minutes of relaxation, take out a dough and roll it into a long strip with a rolling pin.
17. Turn it over and roll it from the outside to the inside. Roll it up loosely, not too tightly.
18. Put it in the 300g toast box of the enrollment kitchen.
19. Put it in the fermentation tank, the fermentation function, the temperature is adjusted to 35 degrees, the humidity is adjusted to 78%, and the final fermentation is carried out until the mold is 9 minutes full.
20. The Changdi air oven is preheated in advance and heated up and down at 170 degrees for 10 minutes. Put it in the preheated oven at 170 degrees for 32 minutes. After the surface is colored, remember to cover with tin foil.
21. Open the lid immediately after it is out of the oven, then shake it from a high place a few times to shake out the hot air in the toast, pour it out again, wait for it to cool, and slice it again.
Tips:1. When the indoor temperature is above 28 degrees, ice water should be used to adjust the dough.
2. The temperature of the finished dough is about 24-26 degrees (if it exceeds 26 degrees, the fermentation time should be shortened).
3. Don't take it too tightly during plastic surgery, it will affect the finished product and make the organization thicker.
4. The toast should be poured out to dry immediately after the oven is baked, otherwise it will shrink.
5. The water absorption of the flour used in the formula is different. Reserve some water instead of pour it all at once. This formula uses 70% of the medium seed. The temperature of the medium seed fermentation is 26 degrees, 120 minutes. Put it in the refrigerator at 5 degrees Celsius for 17 hours. It should be noted that the refrigerator must not be below 5 degrees, and the dough will not rise below 5 degrees.
