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1. Prepare the seed dough first, knead the seed dough materials into a dough first, and ferment at room temperature to 2-2.5 times the size.
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2. The fermented kind of dough.
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3. Prepare the main material for weighing.
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4. Put the salt and yeast diagonally in the order of liquid first and flour, put all the ingredients (including the fermented medium dough) into the bread machine except butter, and start a kneading program to the expansion stage. Then add butter, continue to start a kneading program, after completion, let it stand and ferment to 2 times the size.
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5. The fermented dough is taken out and pressed.
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6. Cut the dough into 3 equal parts, cover with plastic wrap and let stand for 10 minutes.
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7. Take a portion of the dough after standing. Roll out into an oval shape with the smooth side down.
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8. Roll out one by one, cover with plastic wrap and let it rest for about 10 minutes.
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9. Roll it out again into an oval shape, roll it up, and press out the bubbles on the sides, about 2-2.5 circles.
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10. Put it into the toast box, and perform two servings at a fermentation temperature of about 28 degrees until the toast box is 8-9 minutes full.
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11. The oven is preheated 180 degrees in advance, and the toast is baked for about 40 minutes. It should be covered with tin foil for coloring and shaping in about 10 minutes.
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12. After being out of the oven, shake it a few times and release it to the grid to cool it to hand temperature.
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Tips:The toast made by a good recipe is still very soft and not hard the next day. Try to eat the toast made by myself within 2-3 days. I don’t pursue the glove film when making toast. Generally, the expansion stage is enough. The toast grows high, which is related to the rolling gesture and the temperature of the oven. If the dough feels sticky after it is fermented, you can apply a little salad oil on your hands and the rolling pin, but be careful not to overdo it, as too much will affect the dough texture. Please increase or decrease the amount of liquid according to the water absorption of different flours.