1. Types of dough materials:

Whole wheat flour 120g high protein flour 85g wheat bran 1 spoon yeast extract 4g, water 130g.

B. Main dough materials:

High protein flour 85g fine sugar 25g salt 1 teaspoon milk powder 10g water 50g.

C, salt-free butter 15g, 450 practices:

1, all the materials A are mixed and stirred into dough, and the basic fermentation can be covered with plastic wrap for about 90 minutes.

2. Mix all the materials B into the prepared dough paste, add salt-free butter, and stir until a large area of film is pulled out.

3. Cover with plastic wrap and ferment for about 30 minutes for the second time.

4. Divide the dough into three equal parts, cover with plastic wrap and ferment around the middle for 15 minutes.

5. Roll the dough up and down from the middle to an oval shape (length 20cm, width 10cm), roll it upside down into a cylinder, relax for 10 minute, then roll it again and roll it upside down.

Put them into toast molds, cover them with plastic wrap, and ferment for about 50 minutes until the dough is full, and cover them.

Preheat the oven 180℃, put it in toast mode, and bake in the lower layer for about 35 minutes.

G toast mode.