Cooking Steps

1. 

   Step1:Mix the high gluten flour with cold water. Put it in the microwave oven and turn it on high heat for 40 seconds. You can also add cold water to the pot and pour in the powder. Then stir it evenly. Heat it slowly on low heat to 65 degrees (the batter is thick). Put the lid on and refrigerate (keep fresh). Try to stay overnight. Use on the second day. Up to one hour.

2. 

   Step2:I use the bread machine to knead. First, mix the bread in a mixing bucket. Put sugar in one corner. Put salt in one corner. Keep them out of touch. Then put the milk powder. Soup. Whole egg. unsalted butter. Then pour in the flour. Dig a hole in the flour. Pour in yeast. Then cover the yeast with flour.

3. 

   Step3:Start the mixing procedure. I use petrel pe8200. It's only a 15 minute mixing program. I usually need to knead for 2 15 minutes to make toast This is a dough with two pieces of toast. So it looks a lot.

4. 

   Step4:When the dough is smooth. Pull a small piece to see the state. After the appearance of elastic film. Just add butter or liquid vegetable oil with no flavor.

5. 

   Step5:I added olive oil.

6. 

   Step6:When the dough has eaten the oil, it becomes very smooth. Pull a small piece of dough and slowly stretch it out. A very thin film will appear. Almost transparent. . even if it breaks. The broken edge will also be very smooth. Not rough edges. This is called dough expansion. In this state, you can make toast.

7. 

   Step7:I'm lazy... Put it directly in the bread barrel and ferment for about 45 minutes. My toaster fermentation process is 2 hours. But generally my dough will ferment in about 45 minutes. It depends on the state of the dough. Fingers take up water. Then poke an eye in the dough. Found that the surrounding will not bounce back. And it doesn't collapse. This proves that fermentation is OK.

8. 

   Step8:Take it out. Divide into 3 parts. Place the roll wrap for 15 minutes.

9. 

   Step9:Take one. Long.

10. 

    Step10:Fold it in on the left.

11. 

    Step11:Fold it in on the right.

12. 

    Step12:Slowly roll up and down.

13. 

    Step13:That's OK. If you want to have a good sense of hierarchy. You can repeat step 912 onc

14. 

    Step14:Cartoning. Fermentation is 80% full. (the fermentation method used here is to beat the oven to 45 ℃ and put it in the middle layer for fermentation for about 40 minutes) cover i

15. 

    Step15:

16. 

    Step16: