1. Measure the ingredients according to the formula table, add the white sugar to the high-gluten flour, and stir a little with chopsticks.
2. Add dry yeast, stir slightly with chopsticks, and finally pour the milk in the cook machine at low speed for 3-4 minutes, and medium speed for 4-5 minutes.
3. Add butter and salt, and stir at medium speed for 2-3 minutes, and stir at medium speed for 3-4 minutes, until the transparent film can be pulled out.
4. Cover the kneaded dough with plastic wrap and leave it to ferment for 50-60 minutes.
5. At the end of the first fermentation, take out the dough, sprinkle hand powder on the silicone mat, divide it into three equal pieces, round them, cover them with plastic wrap, and keep them in the refrigerator for 12 hours.
6. Take out the dough and warm it to 16 degrees, shape the dough, roll out the package and roll it up with 30 grams of honey beans.
7. Cut in half and open into the toast box.
8. Ferment for 50-60 minutes.
9. The second fermentation is complete, brush the whole egg liquid.
10. Sprinkle with melon seeds and white sugar.
11.
Use a watering can to spray a little water in the oven and on the bread, preheat the oven to 180 degrees, and fire up and down for 30 minutes.
Tips
Tips:1. When cutting the dough rolled up, pay attention to the flatness of the cut. If it is too wrinkled, it will affect the smoothness of the toast.
2. Melon seeds can be replaced with dried fruits such as almond slices and ground peanuts.
