2. Put the liquid first, then sugar and salt, and finally put the flour, dig a small pit in the middle of the flour and put the yeast in it. Knead the butter before adding it.
3. After the dough reaches the swelling state, add butter and knead it into a complete state. My toaster may need half a dough mixing program. Until it is kneaded into a large piece.
4, and then you can send it. Ferment at room temperature for about 50 minutes to 2.5 times the size of dough.
5. After exhausting, divide the dough into three parts with the same weight. Round. Then cover with plastic wrap and relax for about 15 minutes.
6. Roll first: then take a loose dough, roll it from the middle to the bottom into an oval shape, and gently roll it up from top to bottom to 1.5 to 2 turns.
7. Volume 2: Continue to roll the volume that has just been rolled into a rectangle, and gently roll it up from top to bottom, about 2.5 turns, not more than 3 turns.
8. Put in toast.
9. Start secondary fermentation. Secondary fermentation requires high humidity and temperature. Therefore, it is more convenient to put the toast film in the oven and then put a bowl of boiling water under it. Ferment for about 50 minutes until it is full in 8 minutes. If you cover it and bake it, it will take 7 minutes.
10, and then preheat the oven 150 minutes. Put the toast in the middle and lower layers and bake for about 30 minutes. Yamagata toast is colored quickly, about 5 minutes, and it needs to be covered with tin foil to continue baking, so please always observe the color of toast.
1 1. Take it out of the furnace, pour it out of the mold, cool it and seal it.