1. Add all the ingredients to the mixing bucket of the chef's machine
2. Start the cook machine, 1st gear for 2 minutes, turn 3rd gear for 26 minutes
3. Knead it to the state of the hand mask as shown in the picture.
4. After finishing, cover with plastic wrap and carry out a fermentation. The temperature of one fermentation is recommended to be between 25 and 27 degrees
5. Fermented to double the size, fingers are dipped in flour, the jack dough does not shrink or collapse, the fermentation is complete
6. The fermented dough is taken out and patted to exhaust gas
7. Divide evenly into 4 portions
8. Round, cover with plastic wrap and relax for 15 minutes
9. Take a dough and roll it into an oval shape with a rolling pin
10. Then turn it over and roll it up from top to bottom
11. After the whole roll is finished, cover with plastic wrap and continue to relax for 10 minutes
12. Take a loose dough
13. Roll out
14. Turn over again
15. Roll up
16. 2.5 laps are appropriate
17. Put in toast box
18. Put it in the oven for the second fermentation at 33 degrees, and send it to 70-80% full.
19. take out
20. Preheat the oven to 180 degrees
21. Cover the toast. Put it in the middle and lower layer of the oven, add heat to 160 degrees, lower the heat to 180 degrees, and bake for 25 minutes
22. Pour out immediately after being out of the oven, let cool on the grill until hand temperature, store in a sealed bag
Tips:1. Baicui PE5400 oven is used in the article, temperature and time are for reference only.
2. Baicui PE4500 chef machine is used in the article, and the gear and time are for reference only.
3. Xinliang black gold bread flour is used in the article. Due to the different water absorption properties of different brands, reserve 10% of the liquid amount. Finally, depending on the state of the dough, add it slowly.
4. If there is no fresh yeast, 4 grams of high-sugar-tolerant yeast can be substituted, and the others remain unchanged.
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