Cooking Steps

1. 

   Step1:Stir all the ingredients into rough dough. Pat and press. Ferment. 2830.60%. 6090 minutes. After that, dip your finger in the surface. Insert it. No collapse. No shrinkage. O

2. 

   Step2:Shred the flour seeds into the mixing bucket. Add the materials in the main dough except the oil and salt. Mix them into rough dough. Change the speed. Beat until the gluten is 70-80%. Add the salt. Mix slowly. Change the speed. Beat to 90-10%.

3. 

   Step3:Take out. Divide and knead 200g / piece. Continue fermentation. 3035.6070%. 30 minutes.

4. 

   Step4:There are five holes in the toast box. Each hole is the dough gap, so there are six dough.

5. 

   Step5:Each dough is made into a rectangle with a length of 40cm. Width & lt; the width of the toast box is 1cm. The four finger width is rolled down. The tightness of each dough is the same. Make sure it is the same height after fermentation.

6. 

   Step6:When the dough is finished, close it down. The direction is the same.

7. 

   Step7:Put it into the fermentation tank for final fermentation. 3538.7080%. 6090 points.

8. 

   Step8:Fermentation volume to the top edge of the toast box 1cm. Dip the back of the hand in flour. Press slightly. Cover. Bake.

9. 

   Step9:Go up. 250. Go down 200.30 minutes. Take it out. Look at the color of the pores. Light color can be roasted for another 2-3 minutes.

10. 

    Step10:The appearance side is right angle. The taste is soft. The internal air is even. There are no large number of holes. It can be frozen for 12 hours. Slice. This toast can be used for sandwich and bread temptation.