Queen Toast
1.
1. In addition to the butter, put all the ingredients in the bread bucket in turn with liquid, milk powder, sugar, high powder, yeast, and salt.
2.
2. Post-oil method, a kneading procedure to complete the kneading stage. If it is not reached, it can be processed with bare hands. If the weather is hot, the bread bucket should be put in the refrigerator before use.
3.
3. Put the dough in the refrigerator overnight and refrigerate it to 2.5 times its size. Time is controlled according to your own habits. It is hot. It is recommended to make noodles after 9pm. If it is not delivered to the required state the next morning, it can continue to ferment at room temperature.
4.
4. Exhaust, weigh, and round the dough. A toast mold needs to be divided into 3 parts. I made 2 and 6 parts. Cover with plastic wrap, proof it at room temperature for 20 minutes, and press the dough lightly to rebound. If the room temperature is too hot, pay attention to the end according to the state of the dough.
5.
5. Sprinkle a little high flour on the cutting board, and roll the dough into a beef tongue shape with the light side facing up.
6.
6. Turn it over, turn the light side down, use your index finger to thin the mouth, and roll it up evenly in your arms with both hands, just 2.5 turns.
7.
7. Put the rolled dough into the mold one by one to prepare for low-temperature, moisturizing secondary fermentation. Put the mold into the oven and put a bowl of warm water or directly in the fermentation tank. About 50 minutes-70 minutes.
8.
8. After the second fermentation until it is 8 minutes full, cut the pre-softened butter into small strips. Use a blade to cut a deep, long mouth in the middle of the dough, and put the butter strips in.
9.
9. Preheat the oven for 15 minutes, the bottom layer, heat up and down 180 degrees, 42 minutes, color and cover the tin foil. Each oven is different, the temperature and time are for reference only. After being out of the oven, place on a drying rack to cool.
Tips:
Seal the toast in an airtight bag, return to the oil in a cool place at room temperature for 1 day, then slice and enjoy. Excess toast can be sealed and put in the refrigerator for 2-3 weeks. It can be thawed at room temperature before eating.
