If it is summer, it takes 1 to 2 days, and it takes 3 days in winter.
From the list of ingredients and production steps:
List of ingredients:
The ingredients needed for cold storage fermentation of dough are high-gluten flour, milk powder, milk, whole egg liquid, salt, fine sugar, fresh yeast, butter, whole egg liquid, white sesame and other surface decoration materials.
Production steps:
1. Mix all ingredients except butter and salt into balls, then knead the thick film at medium speed, add butter and salt, stir evenly at low speed, and knead the glove film at medium speed.
2. After the dough is rounded, it is fermented at room temperature for half a pair. Then put the dough into a fresh-keeping bag and put it in the refrigerator for fermentation 12- 14 hours. It should be noted that the temperature of the freezer should be controlled within the range of 0-5 degrees.
3. Before forming, the dough after cold storage and fermentation needs to be heated to 16-20 degrees at room temperature before forming.
4. After the dough is rolled into a rectangle, the width is shorter than the length of toast box, then it is rolled up, tightly sealed and put into toast box.
5. Put toast box in the oven with a bowl of hot water beside it, select the fermentation function and set it to 35 degrees 1 hour for secondary fermentation.
6. Oven 170 degrees heating 180 degrees preheating 10 minutes, then brush the egg liquid on the surface and sprinkle with white sesame seeds.
7. Bake toast box at the bottom of the oven for 28 minutes. Observe the coloring degree to avoid the color being too dark. If the surface color of toast is too dark, cover it with tin foil.
8. After baking, take out the toast box and shake it gently twice, then pour it out horizontally and put it on the grill to cool. It can be put into a bag when it is slightly hot, which can make the bread softer.
The above information is for reference only, and the specific time will vary according to the dough state and environmental factors.