1. Put all the raw materials of the medium type dough into the bread machine at one time and knead until smooth
2. Knead the dough and cover it with plastic wrap to relax for about 30 minutes. When the dough starts to ferment and expand, put it in the refrigerator for more than 17 hours.
3. The dough that was taken out has expanded twice as big
4. After removing the butter and salt, tear the medium type dough into pieces and add all the raw materials of the main dough to start kneading. Add the butter and salt after kneading the dough until it is smooth.
5. Knead the dough in the bread machine for about 28 minutes, and the dough will reach the expanded state, that is, knead out the hand mask.
6. Cover the dough with plastic wrap and put it in the oven to ferment for about 30 minutes. At the beginning, the dough has doubled. Then use your fingers to dip a little flour into the dough and poke a hole in the middle of the dough without shrinking it.
7. Divide the dough into two equal parts, vent and knead it into two round balls. Cover with a damp towel and loosen it for about 15 minutes.
8. Take out the dough and roll it into an oval shape, then roll it into a roll and put it into the toast mold evenly.
9. Put the toast mold in an oven with a hot water basin next to it, seal it and perform the second round for about 1 hour, ferment until the mold is 8 minutes full, and the second round is completed.
10. After preheating the oven at 200 degrees, set it at 170 degrees and place the second layer to bake for about 43 minutes.
11. Take out and let cool
12. Toast slices are dense, delicate and soft, and rich in milk flavor. Thick slices are only enjoyable.
Tips:1. Each step of the operation is subject to the state of the dough.
2. Different baking temperature settings are different.
3. The kneading time is different for different bread machines, depending on the dough state.
