2. Put all the dough materials except butter into the mixing tank, and mix them into dough 1-2 minutes in the second gear, and knead them evenly in the fifth gear. When gluten expands in about 5 minutes, it can stretch out a film but it is easy to break. Add butter and continue kneading. Knead at low speed until the butter is completely blended into the dough, and then knead at the fifth speed for about 12- 15 minutes. Remember to control the dough temperature below 26℃ (until a thin, smooth and tough film can be pulled out and the dough is in a fully expanded glove film state). The kneaded dough has swollen gluten, smooth surface and soft and elastic touch.
3. Knead the kneaded dough round, put it in a pot for the first fermentation, and put it in a fermentation box with 28 degrees and 70% humidity for fermentation until the dough sticks to the flour and does not rebound or collapse.
4. After the fermented dough is evenly beaten and exhausted, it is divided into six equal parts, slightly round, covered with plastic wrap to prevent the surface from drying, and relaxed for 20 minutes.
5. Roll the dough into a slightly longer oval shape with a rolling pin.
6. Then turn it over and fold both sides to the middle.
7. Turn it over again and roll it into strips.
8. Turn it over and roll it into a tube.
9. Roll out each portion of dough in turn and put it in a 450g toaster. The total weight of the recipe is ***2 servings.
10, put it into a fermentation box, and conduct secondary fermentation at 35 degrees and 75% humidity until it is fully saturated.
1 1. Use scissors to cut one knife on each of the three doughs of each toast.
12. Squeeze the butter softened in advance as shown in the figure. Put two toast box on the baking tray to prevent butter from flowing out during baking.
13. Bake in a preheated oven at 160℃ and 180℃ for 40-45 minutes, and demould immediately after baking.