1. Add all the ingredients except butter to the bread bucket,
2. Start a kneading program for 10 minutes, then add butter,
3. Start two more kneading procedures until the dough reaches the expansion stage,
4. Fermented to twice its original volume,
5. After the fermented dough is vented, divide it into 4 equal parts, round and relax for 5 minutes.
6. Take a loose dough and roll it out,
7. Roll up from top to bottom, pinch the closing piece tightly,
8. So all done,
9. Put it into the toast box,
10. Put it in the oven, put a bowl of hot water, ferment to 9 minutes full,
11. Put it into the preheated oven, the lower level, 175 degrees, up and down, bake for 40 minutes,
12. The baked toast is immediately demoulded, and when it is taken out and placed on the grill until the temperature is about the same as the hand temperature, it can be put into a fresh-keeping bag and stored at room temperature. It will be eaten within 48 hours for the best taste.
Tips:I use Sanneng’s Jinbo toast box. The toast produced in this amount is sharp and angular. If you use other toast boxes, please adjust the proportion of ingredients and the baking time according to the actual situation.
Buy on JD
Buy on Amazon