Medium White Toast
1.
Finished picture
2.
Mix and knead the Chinese ingredients into a dough, put it in the refrigerator and ferment for 17 to 72 hours;
3.
Tear the dough into small pieces in the middle bell, and mix and knead the dough with the main dough materials except butter to the expansion stage;
4.
Add butter and knead until fully expanded;
5.
The dough is fermented to twice its size;
6.
After the fermented dough is vented, divide it into three parts, knead them round, cover with plastic wrap and relax for 20 minutes (I made two parts at a time to save time and effort);
7.
Relax for twenty minutes after the first roll is completed in turn;
8.
After the second roll, cut in the middle and complete each one in turn;
9.
The second fermentation until the mold is eight or nine minutes full, and the surface is brushed with a layer of egg liquid;
10.
Put the two into the toast mold;
11.
Put the lid on and put it in the lower part of the preheated 170 degree oven for 45 minutes, let it out and let it air in the air until warm and sealed for storage.
12.
Finished picture
13.
Finished picture
Tips:
1) Reserve liquid when kneading dough to prevent the dough from being too soft. 2) The temperature of the oven is self-determined and the tin foil is added to the color, because I want to help but can't help you.
