1. 1. Mix the high-gluten flour and water in the soup ingredients evenly. Heat over a medium-to-small heat, and stir while heating to prevent the bottom from getting stuck. Heat until the batter is thick and stir until lines appear and remove from the fire. Cover with plastic wrap while it is hot, and cool for later use.
2. 2. Weigh all the ingredients of the main dough and put them into the cook machine.
3. 3. Start the cook machine at level 1 to knead into a dough, turn to level 2 to knead the thick film, add softened butter, and mix well at level 1, then turn to level 2 to knead to a fully expanded state, which is the glove film. Put the dough in the basin and cover it with plastic wrap for the first basic fermentation.
4. 4. The dough is fermented to twice the size, and the finger sticky powder will not rebound or collapse. The fermented dough is rolled and exhausted, and the dough is divided into 3 equal parts, covered with plastic wrap and let it rest for 15 minutes.
5. 5. Take out the dough, roll it into a tongue shape with a rolling pin, turn it over and roll it up; cover it with plastic wrap and let it rest for 15 minutes.
6.
6. Take out the dough, close it down, continue to roll it out, turn it over, and put in the pork floss.
Roll it up, pinch it down tightly, and put it in a toast mold.
7. 7. Put it into the oven for two heating, the temperature is 35-38 degrees, about 30-40 minutes, and send to 8 minutes full.
8. 8. Preheat the oven in advance, fire up and down at 180 degrees, and bake for 35 minutes. Adjust the temperature appropriately according to the temperature of the oven and the color of the toast.
9. 9. A little melted butter can be written on the surface of the baked toast.
Tips:Be sure to knead out the glove film
