1. Prepare materials.
2. Put all the materials into the Dongling 1353AE-3C bread machine, select the dough program to knead the dough.
3. After 28 minutes, kneading is finished, check the state of the dough.
4. After finishing the dough, put it in the bread machine and use the fermentation menu to ferment for 30 minutes.
5. After 30 minutes, the dough is fermented, and the dough will rise to twice the size of the original dough.
6. Take out the dough and vent it, then divide it into 3 equal parts, knead it round and cover it with plastic wrap and let it stand for 10 minutes.
7. After proofing, take a dough and roll it into an oval shape.
8. Then pat the surrounding air bubbles with the root of your palm to expel the air.
9. Roll up from top to bottom.
10. After all three have been reshaped, cover with plastic wrap and proof it for 10 minutes.
11. After wake up, roll it out again.
12. Then turn it over and press the bottom thinly.
13. Roll up from top to bottom, close the mouth tightly and press down.
14. Move it to the 450g toast mold in the school kitchen, put it in the oven, and use the fermentation function for fermentation. The time is about 1 hour. When fermenting, put a bowl of warm water in the oven to moisturize.
15. After the dough is fermented to 8 minutes full, the fermentation is complete.
16. Cover the lid and put it in a preheated oven for baking. The temperature is 135 degrees for the upper tube and 165 degrees for the lower tube, and the time is 45 minutes.
17. Take it out after baking, pour it sideways on a drying net and let it cool.
Tips:1. Different ovens require different temperature and time, please adjust according to your own oven temperature.
2. Exhaust the air in the bubbles in the dough, and exhaust the exhaust as much as possible, so that the toast structure will be delicate.
3. If the toast mold is not covered during baking, the dough must be fermented until it is 9 minutes full before baking.
