1. Mix all the ingredients except butter in the dough material, knead it into a smooth dough with a bread machine, knead out the glove film after adding the butter (complete stage).
2. The dough is rounded and placed in a bread bucket covered with plastic wrap for basic fermentation (at room temperature between 25°C and 28°C).
3. Fermented to 2 times the size, the fingers are dipped into the flour and do not retract, and the fermentation is complete.
4. Use a spatula to take out the dough from the bread bucket, tap it to exhaust, and divide it into three portions.
5. Take a dough and roll it into an oval shape.
6. Roll the three doughs into an oval shape and roll into a bucket shape, cover with plastic wrap and let stand for 15 minutes.
7. Roll it out again into a roll and put it in the toast mold.
8. Put two large bowls of boiling water in the bottom of the electric oven, let the dough be sent twice (temperature between 35℃, humidity between 75~80℃), take out the toast box when it is nine minutes full, and preheat the oven at 170℃ .
9. Place the toast mold in the lower part of the oven and bake at 170°C for 40 minutes. The dough grew madly when it was baked for 10 minutes. Cover with tin foil in time to prevent burning. The mud can be brushed with egg wash or honey water on the surface of the dough before it enters the oven, or not, depending on your mood.
10. After the toast is out of the oven, it is buckled upside down on the drying rack to prevent stepping on the waist.
11. The finished picture, the toast stands like a mountain breeze.
12. Finished picture.
13. Under my urgency, when the toast was placed on the cutting board, I tore a mountain, it was very soft and silky.
14. Look at its internal organization, the fermentation is delicate, soft, without holes, which is great! (I snickered)...
