Cooking Steps

1. 

   Step1:All the ingredients except butter are put into the container.

2. 

   Step2:Add water.

3. 

   Step3:Add water.

4. 

   Step4:Use the first gear and flour. After there is no dry powder, adjust the second gear to knead. After kneading for about 10 minutes, pull out the thick film, and then add butter. Then knead the first gear for 12 minutes, and then change the second gear to knead for 10 minutes.

5. 

   Step5:Take a small piece of dough, pull out the glove film, take out the basin, put it into a container, and start the first fermentation.

6. 

   Step6:Ferment to twice the size of the dough.

7. 

   Step7:A little dry powder on your fingers. Insert the dough. Check the dough. If the dough doesn't shrink immediately, it's fermented. The first fermentation temperature is about 28 ℃

8. 

   Step8:Take out the dough. Exhaust.

9. 

   Step9:Divided into four equal parts. Cover the film. Wake up for 10 minutes.

10. 

    Step10:Wake up. Take a dough.

11. 

    Step11:Turn it on.

12. 

    Step12:Roll up.

13. 

    Step13:Make all four dough. Cover with plastic wrap. Wake up for 10 minutes.

14. 

    Step14:Wake up and roll it out.

15. 

    Step15:Turn it over. Roll it up and down.

16. 

    Step16:Rolled dough.

17. 

    Step17:Four dough. Put them into two water cube toast molds.

18. 

    Step18:Second fermentation. (38C. Humidity is 80%. Put a small bowl of warm water in the fermentation oven. If there is no fermentation oven, put it in the oven for fermentation. Also put a bowl of warm water.)

19. 

    Step19:Ferment to 89.

20. 

    Step20:Preheat the oven to 180 degrees. Bake the toast at 170 degrees for 3035 minutes. (bake for about 8 minutes. The top of the toast has been colored. Cover it with tin paper to avoid scorching.)

21. 

    Step21:Bake well. Take it out of the oven. Cool it and add it.

22. 

    Step22:Demoulding. Perfect.

23. 

    Step23:Slice.

24. 

    Step24:Special toast.