1. Weigh the ingredients accurately. Put ingredients except butter in the bread machine. After kneading for 15 minutes, the dough becomes smooth and can pull out a rough but easily cracked film. At this time, add butter softened at room temperature and knead the dough. 15 minutes. The final dough is in very good condition, and it can pull out a thin and very strong non-breakable glove film, which is particularly beautiful. Glove film is very important for toast. If you want to organize it well, you must knead it well.
2. The kneaded dough is arranged to make it smooth, and then put in a container and fermented to 2 times its size. You can poke holes that do not retract with your fingers. Don’t ferment the toast dough too much, otherwise the texture will be rough after baking.
3. Move the fermented dough to the kneading pad, sprinkle a little dry powder on your hands and the kneading pad, lightly press the dough to expel the gas, and divide it into 6 portions. After the divided dough is rounded, continue to proof for 15 minutes. If the weather is dry, cover it with damp gauze.
4. After proofing the dough, flatten it and use a rolling pin to roll it out into a tongue-shaped dough, fold it up on both sides, and then roll it up. All the dough is operated on this side.
5. Put it in 450 grams of toast mold, you need two toast molds, two toast at a time is very enjoyable, a family breakfast is enough for a week.
6. The second fermentation is over. The bread embryo is about 9 minutes full of the mold. The fermented dough is elastic and full to the touch. When the mold is gently shaken, the dough will feel trembling, but will not shrink. If it collapses at the touch of a touch, it is a fermentation transition. Fermentation is also something to pay attention to when making toast. As long as the dough is kneaded in place and the fermentation is correct, you can make a delicious toast with your eyes closed.
7. Preheat the oven and bake at 165 degrees for 35 minutes. If the color on the surface is too heavy, you can cover it with tin foil. I love Yamagata toast the most, so I don’t cover the toast box.
8. The baked toast is immediately taken out of the mold, and stored at room temperature after cooling. If it takes a long time, it will be frozen and stored. Take it out when you eat it and bake it for another 5 minutes.
Tips:1. Knead the dough to the fully expanded state, and the toast made is dense and soft.
2. Fermentation must be based on the status. The temperature of the first serving of toast is about 28 degrees, and the temperature of the second serving is about 38 degrees. It is better not to fluctuate more than 2 degrees.
