1. Put the dough ingredients except butter and rose sea salt into the bucket of chef's machine. (It’s easy to make bread in summer and the noodle temperature is high. In addition to lowering the room temperature as much as possible to maintain it below 26 degrees, you can also refrigerate or even freeze all the ingredients. The liquid in the formula is put in the refrigerator and frozen. Slag is best)
2. Start the cook machine, firstly mix the ingredients for 3 minutes to 5 minutes, turn to gear 2 for 5 minutes and then turn to gear 3 for 5-8 minutes to beat the dough to a coarse film state. (If the refrigerator is large enough, it is better to refrigerate the noodle bucket)
3. Add the softened butter and rose sea salt, turn on the cook machine again for 5-10 minutes, turn to gear 3 for 5-10 minutes. (The dough can be cut into small pieces with scissors to increase the contact area, and the effect of noodles is better)
4. Knead until you can completely pull out a uniform glove film.
5. Simply gather it into a smooth and non-sticky dough, put it in a basin, seal it with plastic wrap, and perform a fermentation. (It is better to control the surface temperature between 24-28 degrees)
6. When the dough is fermenting, let's prepare the fillings, the butter is softened at room temperature and powdered sugar is added.
7. Whisk the electric whisk until the color becomes lighter and slightly whitish.
8. Add the whole egg liquid at room temperature in portions, beating smoothly each time, and then add it again.
9. Add milk powder.
10. Stir evenly with a spatula and set aside.
11. Wait for the dough to rise to twice its size before taking it out.
12. Pat the air out and divide it into two equal parts, roll round, and then cover with plastic wrap and relax at room temperature for 15 minutes.
13. Take a loose dough and roll it out into a tongue shape with the mouth facing down. There are excess bubbles to be patted off.
14. Flip it upside down, and fold the top 1/3 down.
15. Fold the bottom 1/3 upwards, then place it with the opening downwards, and make the other piece of dough so neatly.
16. Take out the first piece of dough just now and roll it out vertically, keeping the width and thickness of the dough as consistent as possible (you should pat off small bubbles during the rolling process), then spread the prepared pastry filling and spread it with a spatula Evenly.
17. Roll up from top to bottom, and roll the other dough in the same way.
18. Put it into the water cube toast box with the mouth down, and ferment it for the second time until it is 80% full.
19. Preheat the oven at 180 degrees and lower at 190 degrees for ten minutes, put it in the toast box at a speed, and bake for about 38 minutes. (Please adjust the baking time and temperature appropriately according to the temper of your own oven. The temper of each oven is different and needs to be adjusted flexibly.)
20. After baking, take out the toast box directly, shake it on the tabletop, shake off the hot air and demould it, let it cool on the drying net and store it in a sealed container. (Just one shake, no need for multiple times)
Tips:1. The toast needs to be cooled before it can be sliced. It is very soft when it comes out of the oven and is not easy to slice. It is easier to slice after cooling.
2. The formula is two 10*10*10cm water cube toast molds. If you don't have one, you can use a 450g toast mold directly.