1. First put all the middle-planted ingredients, 300g high-gluten flour, 150g pure milk, 50g eggs, and 4g yeast into the chef's machine to knead the dough and knead it into a dough.
2. Leave the kneaded dough in the bucket and ferment at room temperature.
3. The medium-type dough needs to be fermented to about 4 times its size. The dough has a sour taste and a honeycomb shape inside, which is easy to break when pulled gently.
4. Put the fermented middle seed and main dough materials into the cook machine to start the kneading process.
5. Knead to the complete stage to have a smooth film.
6. Then relax for 20 minutes.
7. Divide the dough into 6 equal parts, knead and cover with plastic wrap to relax for 20 minutes.
8. Roll up the loose dough.
9. No need to slack, continue rolling, and discharge the dough into the mold at equal intervals.
10. Put it in the oven for secondary fermentation, and the dough will reach the height of nine minutes of the mold.
11. Put on the lid of the toast mold and press it lightly with your fingers to make it slightly elastic for baking.
12. After the oven has been preheated, go to the lower level and heat up and down at 180 degrees for about 45 minutes.
13. After being out of the oven, the mold will be removed immediately and the heat will be dissipated on the drying rack.
Tips:1. This formula can make 2 450g toast molds.
2. If you like Yamagata toast, you can send it to 8 minutes full without the lid.
