Put the dough on the chopping board that can be kneaded and start kneading the dough by hand;

Don't melt the butter by heating, so you can't continue kneading the noodles. Take it out in advance and let it soften at room temperature. Butter will be sticky when it is put into the dough, so it should be rubbed constantly;

(2) Continue kneading dough: expand to the stage of evolution completion.

After adding butter to the toast dough, it goes through two stages, one is the swelling stage and the other is the complete stage. I will show you with pictures how the dough reaches the swelling stage, and then the complete swelling stage.

Add butter and knead the dough constantly. Slowly, we found that the dough completely absorbed the butter and was no longer so sticky. Keep kneading the dough and separate the dough. We found that the dough can be pulled out of the film, but the film is still easy to break, and the holes are irregular, indicating that the dough has reached the expansion stage. If you don't make toast, ordinary buns can be kneaded here, but you must knead the toast to a full stage, so you should continue to knead the noodles;

Keep kneading the dough. Sometimes we can beat the dough, but if the dough is too sticky, it is not suitable for beating. We still choose to continue kneading dough. Let's look at the dough again and find that we can pull out a large piece and break it by hand. Even if you pull it very thin, if you don't care about breaking the membrane, we find that the broken hole is very smooth. This is the final stage of toast kneading-the completion stage, which means that you have finished kneading, and the whole kneading takes about half an hour, so kneading is hard work, so be patient, not making steamed bread.

(3) Primary fermentation

After showing the perfect film, we put the dough in a container, cover it with a lid or plastic wrap and start to ferment.

Many people have passed the kneading, but they can't pass the dough. The main reason for this situation is lack of patience. I started making toast before the dough became bigger, and it was a total failure. I specially tested it. Knead noodles in the morning 10. Because it was cold these days, the room temperature was only 9 degrees, and the dough didn't get bigger until 3 pm that weekend, so I had to take measures, put it in the oven, put a bowl of hot water at the bottom of the oven, and put the container with a lid on the grill. You can judge whether the dough is fermented well by dipping your finger in some oil and pressing it down. If the dough does not rebound, it means that the fermentation is good. On the contrary, it means that the dough will rebound soon and continue to ferment. Many people are too anxious about dough fermentation, or don't understand the concept of dough doubling. Please look at the picture directly to see the changes of dough after fermentation.

(4) shaping and secondary fermentation

Divide the air-dried dough into three equal parts with the same weight. Don't be too confident about your hand feeling and score badly. Toast will be staggered in the future, so divide it evenly. Hehe, cover with plastic wrap and let stand 15 minutes. Why did you wake up? This will be easier for the later shaping, otherwise the dough will be difficult to stretch and the shaping will be very troublesome.

Start plastic surgery. Take a dough, roll it out with a rolling pin, fold it in half, roll it out again, put it in toast box, and remember to close it; Treat the other two small dough equally;

Success is not far away after plastic surgery. Next, let the plastic dough ferment again patiently and send it to two-thirds of toast box. In the cold winter, we can also use the first fermentation method, put the toast box cover in the oven, put a bowl of hot water at the bottom, and remember to replace it after cooling. This process is also relatively long, taking about an hour.

(5) The final stage: baking.

In the final stage, you are only one step away from winning. Come on! We preheat the oven to 180 degrees. Why do you want to open the oven in advance to raise the temperature to 180 degrees? If you put toast box in the oven without preheating, the dough will swell immediately after heating. This kind of toast is too swollen, so it's hard for you to take it out of the oven. So we need to preheat it to a higher temperature, so that when toast box is put in, the yeast on the surface will die immediately, and the inside of the dough will die slowly, which will not lead to the rapid expansion of the dough, but will slowly expand normally.

Just put toast box on the bottom floor, or the penultimate floor, there is not much difference. First, bake with 180 degrees for about 10 minutes, and we find that the surface color of toast is deepened. At this time, you need to cover it with tin foil, otherwise the toast will be burnt. Cover with tin foil, heat to 200 degrees and bake for 20 minutes. Take out the box immediately after taking it out of the oven, let it cool, put the bread in a fresh-keeping bag when it is cold by hand, and put it in a fresh-keeping bag when it is warm, which will produce steam and affect the taste of bread, that is, the humidity is too high and it tastes too sticky. It is best to bake at night and slice in the morning.