Cooking steps
Step116
First, prepare the medium-sized dough materials, and the water should be warm.
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Pour warm water into the bread bucket, add yeast, let stand for 2 minutes, then add flour and milk powder.
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Stir with kneading function for 10 minute, then put it in refrigerator for fermentation overnight, or put it in a warm place for fermentation to 3 times its size.
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Refrigerate the fermented medium-sized dough, raise the temperature to 10 minute at room temperature, and prepare the dough main ingredients.
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Cut the medium-sized dough into small pieces and put it in the bread bucket. Add all the ingredients in the main dough (except butter).
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Start the kneading function, knead the dough for 30 minutes, then add the butter softened to room temperature, and knead the dough again 15 minutes.
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Divide the kneaded dough into 6 parts with an electronic scale (I made two pieces of 3-peak toast), cover with plastic wrap and relax for 20 minutes.
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The loose dough began to take shape. Sprinkle some thin dough without sticking to your hands, not too much.
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The bread is rolled into an oval shape, and the upper and lower cakes are folded in half.
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Rotate 90 degrees, that is, stand upright.
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Roll out the vertical bread with a rolling pin, and press the bottom thin to help seal it. Then roll it up.
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After 6 portions of dough were operated according to the steps of 8- 1 1, they were put into toast box, put into oven (unplugged), put into a pot of hot water for the second fermentation, about 1 hour.
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Ferment to 8.9 minutes, then bake in a preheated oven 180℃ for 35 minutes, and cover with tin foil for about 6 minutes.
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The finished product is super soft and delicious.
It won't harden after 2 days. This is a very good toast.