1. Put all the soup ingredients into the small milk pot and stir evenly with a manual whisk.
2. Turn on a low heat and boil while stirring with a whisk until it becomes a paste. Take out and let cool, cover with plastic wrap, refrigerate for 60 minutes and set aside.
3. Put all the ingredients in the main dough except butter into the inner cylinder of the bread machine, in the order of liquid first and then solid. Place sugar and salt diagonally. Milk powder and soup are placed diagonally. Dig a hole in the flour in the middle, add the yeast and cover it with flour.
4. Turn on the dough mixing program of the bread machine. After a program (15 minutes), the dough is basically in a smooth state, put in softened butter, and start a dough mixing program again.
5. After the third kneading process is over, take a small piece of dough and slowly unfold it to show a large piece of glove-like film that is not easy to break to stop kneading (the actual kneading dough is 45 minutes).
6. Take the dough out of the bread machine, reunite it, put it in the basin, and cover with plastic wrap. Low-temperature fermentation is carried out in an oven while monitoring the temperature with a thermometer.
7. Prove until the dough volume becomes 2.5 times the original (low-temperature fermentation in the oven, takes about 100 minutes). Dip the noodles with your fingers and insert a hole in the middle. The hole does not immediately retract and the surrounding noodles do not collapse, indicating that the degree of fermentation is just right.
8. Flatten the dough, divide it into 3 equal parts, and relax for 15 minutes after rolling.
9. Flatten the dough to exhaust, and roll it into an oval shape.
10. After turning it over, roll it up from top to bottom and pinch the cuff tightly.
11. After the three rolls are rolled up, cover with plastic wrap and relax for 15 minutes. Repeat steps 9 and 10 again to complete the second roll.
12. Put the three dough rolls into the toast mold.
13. Cover with plastic wrap, and perform secondary fermentation in the oven until the mold is 8 minutes full, then cover.
14. Preheat the oven at 190 degrees, the upper and lower heat, 190 degrees, the bottom layer, bake for 35 minutes. Demould immediately after baking and let cool.
Tips:1. When just demoulding, the toast is still square and well-shaped. After cooling, the top is slightly collapsed. After cutting it, it was found that the internal heat was a little too low, and the baking time should be extended next time.
2. Some masters suggested that the toast should be vigorously shaken several times when it is out of the oven, and then demolded immediately. This can prevent the top of the toast from collapsing. You can consider trying it next time.