Yakult Toast
1.
Put all the ingredients except butter in the kneading bucket, put sugar and salt diagonally! Yeast digs a small hole and covers it with flour
2.
After forming a dough in the first stage, turn to the third stage and knead until you can pull out a thin but easy-to-break film, add softened butter
3.
Continue to knead for about seven or eight minutes in the third gear to observe the state, and you can pull out this smooth and non-breakable film.
4.
Divide the dough into two pieces of about 450g, knead and cover with plastic wrap and ferment to double the size
5.
Dip your fingers in flour and poke a hole without retracting.
6.
Vent into 6 small doughs of similar size, knead round and cover with plastic wrap to wake up for 10 minutes (two doughs were accidentally sprinkled with cocoa powder, please ignore)
7.
Press the dough flat and shoot the bubbles and roll it into a cowshed shape, with the smooth side facing down, roll up from top to bottom, cover with plastic wrap, and wake up for five minutes.
8.
Take another piece of dough, flatten it, shoot bubbles, and roll it into a cowshed shape.
9.
Smooth side down, roll up from top to bottom
10.
Put it into the mold after it is rolled
11.
Cover with plastic wrap and put it in the oven for secondary fermentation. Put hot water on the lower layer of the oven and ferment until it is seven or eight minutes full~
12.
Preheat the oven at 180 degrees, put it in the preheated oven and bake for about 40 minutes.
Tips:
Seal it in a fresh-keeping bag or slice it into the refrigerator. Take it out when you eat it and let it warm, spray some water and bake it. In the summer, the dough will ferment. Please don’t take the time as the criterion. Pay attention to the state.
