1. Prepare materials and weights.
2. The coffee powder is heated with water to make coffee for later use.
3. Put all the ingredients into the bread bucket and start mixing for 20 minutes.
4. After kneading the dough, cut a small piece of dough and pull the film to check the filming of the dough. The toast must be kneaded to the stage of filming.
5. The dough is rounded and put into the bread machine, and fermented for 25 minutes.
6. The fermented dough is dipped in flour and poke a hole with your fingers, and it does not shrink or collapse.
7. Take out the dough and divide it into 3 equal parts, and let the plastic wrap around the air vent and let it relax for 15 minutes.
8. Take a dough and roll it into a rectangle.
9. Fold the left and right sides of the dough in the middle, a lazy one-time roll.
10. Roll the dough down from the top. The best roll length is 2.5 turns, not more than 3 turns.
11. The rolled dough is closed facing down and placed in the toast box one by one.
12. Put the dough in the oven to ferment, put a bowl of warm water to keep the humidity in the oven, set the temperature to 37 degrees, and time for 50 minutes.
13. Take out the dough until it is 8 minutes full and preheat the oven.
14. Put the lid on the toast box, put it on the bottom of the oven, set the temperature to 135°C and lower the heat to 165°C to bake for 35 minutes.
15. After the toast is out of the oven, lightly shake the mold twice and take it out.
16. Let the toast cool and slice it.
Tips:1. The toast must be kneaded to the stage of filming.
2. The temperature and time of baking toast can be flexibly adjusted according to common ovens and molds.
