Porter Toast
1.
The soup is cooked in advance and cooled for later use. All the ingredients except white oil are mixed and kneaded to the expansion stage. Add white oil and continue to knead to the complete stage for basic fermentation. The temperature in the summer is directly indoor fermentation to 2.5 times the dough (finger dip Insert the high gold powder into the center of the dough. If the hole does not shrink, the fermentation is complete.) After the basic fermentation is completed, the dough is vented, and then divide the dough into six doughs of the same amount.
2.
Take a loose dough, roll it out into an oval shape with the mouth down, turn the dough over, fold inward one third of the dough on the left and right sides (as shown in Figure 6), and roll it from top to bottom into a roll Put it in the mold for the second fermentation. The second fermentation dough is about 8-9 minutes full, and the lid is closed. Preheat the oven in advance, the temperature is 180 degrees up and down, and the time is about 45-50 minutes to get out of the oven. After taking it out, immediately buckle out the bread and cool it
