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1
First prepare the required ingredients. The butter is softened at room temperature until it can be pressed lightly with your fingers. -
2
Knead the dough using the oil method. First put the other ingredients except butter into the mixing machine, first the liquid and then the powder, and finally the yeast. Knead it into a ball and then add the butter and knead together. , knead out a beautiful glove film. -
3
The kneaded dough will ferment at room temperature until it doubles in size. The room temperature is around 23 degrees. After fermentation, deflate the dough and divide it into 3 equal parts. Roll it into a ball and let it rest for about 15 minutes. -
4
Take a piece of dough and roll it into a long strip first, fold it into three equal parts, then turn it 90 degrees and continue to roll it into a long strip, and slowly roll it up. -
5
After the three doughs are ready, put them into the toast box for the second fermentation. -
6
Ferment twice until the toast box is 8 full. -
7
Preheat the oven, set the upper and lower heat to 180 degrees for 45 minutes. -
8
After baking, take it out of the oven and place it on a drying net to cool before sealing it for storage.
Tips
1. Making toast requires relatively high requirements for the dough. You must knead the dough with gloves so that the toast will be soft and stringy.
2. When shaping the toast dough, you don’t need to roll it out too long for the first time, just fold it in half up and down. Roll it out again for the second time and roll it into about 2 and a half turns.
3. Ferment twice until the toast box is 8 portions full. There is no need to over-ferment.
4. The oven temperature and time are for reference only.