1. 50g high flour and 250g water and mix well
2. Heat on low heat until it becomes a viscous paste. Let it cool off the fire and use it. If you can't use it, put it in the refrigerator for two or three days.
3. Put all the ingredients except butter into the bread machine and knead the dough for 10 minutes to form a dough
4. Add butter and knead for another 10 minutes until the expansion stage
5. Fermented to double size
6. Take out the exhaust, divide, spheronize, and relax for 10 minutes
7. Roll it into an oval shape and roll it up
8. Flatten it again, roll it into a rectangle, roll it up again, no more than three turns
9. Put it in a toast mold and ferment to 8 minutes full
10. Brush the surface of Yamagata toast with egg wash, square lid, put it in the preheated oven at 180℃ for 50 minutes
