1. In addition to the butter, pour all the ingredients into the mixing tank of the chef's machine, mix well at low speed, and then start kneading at the gear you are accustomed to; knead until you can pull out the thick mold (serrated) and add the previously softened butter, and then continue to knead;
2. Knead until it can pull out a tough and uniform glove film, the hole is smooth as shown on the right; this step is actually very important, especially for toast and the like, the toughness of the dough is relatively high, so that the final structure is fine enough; The small meal bag is relatively better, even if the finished film is not so perfect, it will still draw silk.
3.
Take out the spheronization, cover with plastic wrap and ferment at room temperature (the best is about 28 degrees);
Note: You can spread a little bit of butter around the basin, so that it will be especially convenient when the dough is poured out after the end of the shot, it will not stick to the basin, and the bottom of the dough will be very complete;
4.
It is about twice as big, sticks to the fingers with flour to poke holes, rebounds slightly without collapsing;
(The small hole on the left is used to measure the temperature when starting the vat, please ignore it, haha) The starting temperature should not exceed 26 degrees. If it is too high, it will easily start to ferment during the noodle making, so the finished product will be rough and not delicate. Soft
5.
Upside down, the bottom of the dough is facing up, and the fermented surface is facing down;
(Look, the bottom of the basin is brushed with a little butter, and the dough is very complete when it is poured out. Obsessive-compulsive disorder is very cured)
6. Press gently with your hands to make it round as much as possible; (this step is to exhaust)
7. Cut a "ten" with a spatula, and then cut two knives in each quarter of the square, which is a total of 12 small divisions.
8. All round~
9. Cover with plastic wrap and allow for 10 minutes
10.
The bottom is closed upwards, flattened with your hands, and the rolling pin is moved upwards and downwards;
At this time, you can preheat the oven at 165 degrees for 30 minutes;
11. Fold on both sides, as shown in the figure
12. Press again
13. Rolling
14. Roll both ends to the middle respectively
15.
Do them one by one and put them into the mold;
Perform a second shot, 35 degrees, 75% humidity, or just a bowl of hot water is OK, the fermentation is twice as big;
16. Sprinkle a thin layer of flour, and then cut the mouth; you can do it without cutting, make it into the shape you like, it is the fun of baking, haha;
17.
Oven 155 degrees (the internal thermometer shows the actual temperature) for 30 minutes;
I like the color lighter and fresher (so I also covered the tin foil OMG in the middle);
18. Sit in rows and eat bags...
