1. Mix all ingredients in the recipe except butter
2. Knead the dough into a dough and have a slight gluten, add softened butter
3. Continue to knead to pull out a transparent film
4. Divide the dough into 2 equal parts and round, cover with plastic wrap at room temperature and let the dough proof for 30 minutes
5. Take the loosened dough and pat it flat, and roll it into an oval shape.
6. After turning it over, fold it in half to the middle, and roll it out again, pressing the thin edge on the bottom edge
7. Roll up and close from top to bottom
8. Put the toast box with the mouth closed
9. Start the fermentation function in the oven and set the temperature to 36 degrees, add a bowl of warm water to create humidity, perform the final fermentation, and ferment to 9 minutes full
10. Baicui 3040 oven, put it on the bottom layer, set the upper and lower fire to 160 degrees for 40 minutes
11. Immediately after baking, shake the mold two or three times, let the toast cool on the drying net to a little residual temperature, and then bag it!
Tips:1: The water absorption of each brand of flour is different, please adjust the amount of liquid as appropriate
2: The baking temperature and time of the oven are for reference, please make appropriate adjustments according to the actual situation of your own oven. Thank you Wenjun for providing the recipe
