1. Put all the ingredients except butter into the bucket of the bread machine one by one, dig a hole in the surface of the flour and put the yeast in it.
2. Then put it in the bread machine and turn on the kneading function for 15 minutes to make the dough smooth and malleable, and the thick film can be pulled out.
3. Then add butter (the butter needs to be softened in advance).
4. Continue the kneading function for another 13 minutes, and stir until the film can be pulled out.
5. Take out the kneaded dough and knead it slightly. Sprinkle some flour in the bowl first.
6. Put the dough in the dough and cover it with plastic wrap, put it in the fermentation box for 60 minutes, the fermentation temperature is 28 degrees, the growth is twice as big, use your fingers to dip the flour in the dough and poke a hole in the dough, the hole does not shrink or collapse ( Note: It takes about 1 hour for the room temperature to be 28 degrees, and the dough is about 26 degrees. If the dough temperature is higher than 26 degrees, or the room temperature is higher than 28 degrees, the fermentation time needs to be shortened).
7. Divide the finished dough into 8 parts, pat the dough slightly to exhaust the air, and then harvest it into a circle. Cover it with plastic wrap and let it stand for 20 minutes at room temperature (don't take it too tightly, which will affect the finished product and thicken the structure).
8. Let it stand for 20 minutes and perform the first shaping. Take out a dough and roll it into a long strip with a rolling pin.
9. Turn it over and roll it from outside to inside (roll it up loosely, not too tight).
10. Use the same method for everything, cover it with plastic wrap, and then let it stand at room temperature for 15 minutes (the rest time should be enough, if it is not enough, the final baked product will be waisted).
11. Let it stand for 15 minutes, then shape it a second time, take out a dough and roll it into a long strip with a rolling pin.
12. Turn it over and roll it from the outside to the inside, and just roll it up for 2.5 turns.
13. Then put them in the toast box one by one, and put 4 small doughs in each toast box. Pay attention that the rolling direction of the dough should be the same when putting in the dough.
14. Then put it in the fermentation tank for two times, the fermentation temperature is 36 degrees -38 degrees, the humidity is 78%-85%, (if there is no fermentation tank, then put it in the oven to adjust the fermentation function, and put a bowl of temperature underneath. Warm water of about 40 degrees is enough).
15. It is enough to send the mold to 9 minutes full. This step should be noted that when the dough is almost 8.5 minutes full, the oven should be preheated first, so that the dough will not be overheated due to waiting for the oven to preheat.
16. The Changdi air oven is preheated in advance. The preheating temperature is 170 degrees. When you hear the beep of the oven, you can put the fermented dough into the middle and lower layer of the oven.
17. The oven is set up and down to 170 degrees for 32 minutes.
18. After the toast is baked, it should be taken out immediately, and then lightly shaken two or three times to shake out the heat inside. Then put it on the drying rack and wait for it to cool, and then slice it.
Tips:1. When the room temperature is above 28 degrees, ice water should be used to adjust the dough.
2. The temperature of the beaten dough is about 26 degrees (if it exceeds 26 degrees, the time should be shortened for the first serve).
3. Don't take it too tightly during plastic surgery, it will affect the finished product and make the organization thicker.
4. The toast should be poured out to dry immediately after it is out of the oven, otherwise it will shrink your waist.
5. The toast box is a toast box made by Xuechu. Each toast box has different thermal conductivity, so the temperature and time are only a reference. The specific adjustment should be based on the temperature of your own oven and the brand of toast box.
6. If it is a 450g toast box, the formula is:
Japanese toast powder: 250g, fine sugar: 42g, yeast: 3g, pure milk: 40g ice water: 76g, whole egg liquid: 30g, salt: 3g, butter: 32g, milk powder: 12g condensed milk: 15g oven: Changdi air oven Mould: Xuechu 300g toast box
