1. Prepare all materials;
2. Mix the Chinese ingredients together and let stand for 20 minutes;
3. Knead the dough until smooth;
4. Put it in a warm place and it will be about 4 times as big, the dough has a sour taste (my dough is sent from 7:30 am to 12:00 noon);
5. Put together all the ingredients in the main dough except butter;
6. Shred the fermented middle-species dough and mix it with the main dough;
7. Knead to an expanded state;
8. Add butter and knead until you can stretch out a thicker film;
9. Put the dough in a warm place to relax for half an hour;
10. Divide the loosened dough into 3 parts, and relax for 15 minutes after rounding;
11. Roll the loosened dough into an oval shape, and fold it inward from the left and right thirds after turning over;
12. Roll out the thin bottom edge;
13. Roll up into a roll from top to bottom;
14. Pour into the toast mold;
15. Put it into the oven, add a small pot of hot water for final fermentation;
16. Finally, ferment to full mold and put it into the lower layer of the oven, and fire up and down 180 degrees for 35 minutes;
17. Remove the mold immediately after it is out of the oven, and let it cool on the grill before eating.
Tips:1. The whole wheat flour content in the formula is relatively high, so don't pursue the "glove film" when kneading the dough, otherwise it will easily break the gluten, the dough will not support, and the bread will not grow high;
2. The ambient temperature, oven temperature, and water absorption of flour are all different, which should be added or subtracted according to actual control.
