Melt sugar and salt: 50 ml milk is heated in the microwave oven 1 min to melt sugar and salt. Then mix the remaining milk and cool it to room temperature.

Kneading: Mix milk solution, flour and egg white into three-light dough.

Standing: cover the dough with plastic wrap, stand for 2 ~ 5 hours, and then pull out a thick film. Let the dough come out of the film without kneading, and the yeast does not knead at this time to prevent the dough from fermenting before it comes out.

Add yeast: melt the yeast in warm water of 25 degrees and knead it into dough.

Butter: Add butter softened at room temperature and knead out the glove film.

Basic proofing: oil the fermentation pot, add dough and cover with plastic wrap. 30 degrees proofing 1 hour, the dough is twice as big. The fermentation basin should be a cylindrical basin with a smaller diameter, and its volume is three times that of dough (the dough is just full after fermentation), which is beneficial to the height of dough head. The dough temperature should be about 26 degrees when proofing, otherwise the proofing time should be increased or decreased accordingly. The dough put in the pot should be smooth side up, so that the fermentation gas can be sealed by tension during fermentation to promote the growth of dough.

Venting in the middle of basic proofing: This step can awaken the protein elasticity of dough and accommodate more fermentation gas in the second proofing. Check the basic proofing state, and poke the dough with your finger dipped in flour. The poked hole will not rebound and the dough will not collapse, indicating that the proofing is successful. Sprinkle powder on the chopping block, take out the dough with the help of a scraper, fully press the dough, exhaust, refold the dough, adjust it to a round shape with the smooth side facing upwards, continue to put it in the fermentation pot, and wake it up for 30 minutes.

Proofing in the middle: take out the dough, divide it into two or three parts, then round it and put it on baking paper or canvas, mouth down. At this time, the dough surface is a little uneven. After half an hour, the dough becomes smooth and tense. Changing the steps is beneficial to relax the elasticity of dough and make the tissue soft and plastic. The sign of completion is to gently press the dough and leave a dent. If the dough bounces back, it is not finished.

Shaping: Roll the dough into a cow tongue (if it is difficult to roll it out, it is too elastic, indicating that the middle is insufficient, and then let it stand for a while). Fold the quilt horizontally three times, and then roll it vertically two to two and a half times. Press the connector firmly.

Secondary proofing: put the dough into the mold with the interface facing down. 38 degrees, Yamagata toast 1 hour, square toast for 50 minutes. Send the mold for seven or eight minutes.

Baking: after fermentation, preheat the oven 180℃. Stir the egg yolk with the same amount of water, brush the egg liquid on the surface of yamagata toast, put a baking tray on it to avoid fire and bake for 40 minutes; Square toast does not need egg liquid, cover it and bake it directly in the oven for 40 minutes.

Out of the oven: quickly pour out the bread, cool it on the grill and slice it.

Soft and can be brushed.

Show a previous one, the fermentation is not very successful, but it can still be drawn because of the movie.

skill

Use small packets of yeast to prevent failure after opening for a long time.

Use iced milk to reduce the dough temperature as much as possible.