1. Weigh all dry materials
2. Mix all dry materials evenly
3. Put in wet materials other than butter
4. Knead the dough to pull out a translucent and more elastic film
5. Add softened butter
6. Continue to knead the dough to the complete stage, and the glove membrane can be pulled out
7. Round the dough for the first fermentation
8. Ferment at room temperature to about twice, dip the index finger into the flour and insert it into the bottom of the dough. The hole does not shrink or rebound.
9. The fermented dough is poured out and exhausted
10. Divide the dough into two equal parts, then divide one part into two again, and let the plastic wrap on the round cover to relax for about 20 minutes
11. Roll the loose dough up and down with a rolling pin into an oval beef tongue shape
12. Turn it over, thin the bottom edge
13. Rolled into a tube from top to bottom
14. Make all the rolls, and continue to cover with plastic wrap bottom down and relax at room temperature for about 20 minutes
15. Roll out the loose roll again into a long strip
16. Roll up after turning it over, 2.5 turns is better
17. Put it in the toast box with the bottom side down in the same direction
18. Put the toast box in the oven and put a cup of warm water to ferment
19. Distribute the mold to about 8 minutes and take it out, then close the lid
20. Put it in the preheated oven and start baking. Fire up and down at 180 degrees, 30 minutes
21. Take it out immediately after baking, shake it slightly, place the demoulded side on the wire rack, and keep the skin sealed when it is warm to your hands.
22. Cool the toast thoroughly and slice it
Tips:Tips:
1. The specific temperature and time can be flexibly adjusted according to your own oven.
2. I used the Xuechu Water Cube Toast Box, the amount of two is exactly the amount of a 450G toast mold.
3. The resting time of the dough depends on the temperature. If the temperature is higher, the time will be shortened.
