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1. The ingredients of the old noodle starter: high-gluten flour: 40 grams, 26 grams of water, 0.5 grams of yeast, 1 gram of salt. Therefore, the materials are kneaded into dough and fermented at room temperature to double its size, and it can be used directly, or it can be stored in the refrigerator for three days.
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2. Prepare toast ingredients.
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3. Knead all ingredients except butter to the expansion stage, then add butter and knead to the complete stage.
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4. Knead it into glove film, cover it with plastic wrap, and perform a shot at room temperature. Now the outdoor temperature during the day is 36°, and it took about an hour.
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5. Gently press the exhaust with your hands, divide into three 150g small doses, round them, cover with plastic wrap and relax for ten minutes.
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6. Roll the dough into a beef tongue shape, roll it up, and cover with plastic wrap to relax it for fifteen.
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7. Roll it into a bull tongue again, turn it over, and roll it up from top to bottom.
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8. I put the roll into the toast box, and I used it for 45 minutes.
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9. The second serve is eight points full.
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10. Preheat the oven at 180°, bake the lower layer for 45 minutes, and cover with tin foil after 10 minutes.
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11. It will be demoulded immediately after baking.
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12. Lie down like this and let it cool to prevent the toast from retracting.
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13. Finished product. Toast on the tall.
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Tips:Look carefully at the step-by-step instructions!
