1. Put all the ingredients in the middle plant into the chef's machine and knead until smooth;
2. Then put it at room temperature for one hour, then put it in the refrigerator to ferment for 17 hours, not more than 36 hours.
3. This is the medium type dough after being fermented for 17 hours in the refrigerator
4. This is the state in which the fermented middle seeds are unfolded
5.
Pour all the ingredients in the main dough except salt and butter into the cook machine and stir well;
Then tear the medium dough into small pieces and put it in slowly. At this time, it needs to be beaten slowly at a low speed. After the two kinds of dough are completely melted together, increase the speed by one step;
Add salt after the dough becomes gluten
6. Then knead until the dough is stretched and pierced, smooth and without teeth, and then add softened butter;
7. After adding the butter, whip quickly until it is fully expanded (PS: To fully expand is to take a small ball of noodles, stretch them easily, and not break easily;
8. Then tighten the dough, seal it with plastic wrap, put it in the fermentation tank, and ferment at 26-28 degrees for 30 minutes;
9. This is a good state
10. Cut a piece of dough, divide into six parts, then tighten and relax for 15 minutes;
11.
Roll out the dough for the first time, (roll out gently, pat off the big bubbles with your palm, and then fold it three times, don’t exhaust the air too cleanly)
Then ferment at 26-28 degrees for 30 minutes;
12. Roll out the dough a second time, and then shape it (PS: keep one third of the pores)
13. Put the pork floss on the bread and fold it three times, then cut it with scissors and twist it into a twist shape, forming a circle.
14. Leave a certain gap between each
15. The last shot, the temperature is 35 degrees, the humidity is 75, and the fermentation is 60 minutes; (fermentation is enough to be 80% full)
16. Preheat the oven at 170 degrees for fifteen minutes, and the toast will be baked at 170 degrees for 35-40 minutes.
17. The toast expands in the oven, and the toast can be covered with tin foil just after it is colored to prevent the top from being burnt.
Tips:Take off the film after baking, put it in a bag and keep it sealed until it is warm (don’t refrigerate and keep it, you can cut the noodles and freeze it)
For the frozen bread, bake it at 180 degrees for about 8 minutes when you eat it again.