It’s almost mid-autumn, everyone is busy making moon cakes, but I am still fighting my toast. I want my toast to spray "flame"!
Put all the materials except butter into the bread machine and stir for 10 minutes.
Add the butter that has been softened at room temperature and continue to stir for 10 to 15 minutes.
The mixture was taken out and fermented at room temperature for 60 minutes at room temperature, and the fermentation was doubled. (The finger wipes the dry powder and inserts it without retracting)
After taking out the fermented dough, it is divided into 3 parts of the rounded lid and the plastic wrap is relaxed for 10 minutes.
Knead the dough into an oval dough piece, and roll it up for 10 minutes.
Once again, roll the dough into an oval shape, roll it up and put it into the toast mold and finally ferment for 40~60 minutes, until the box is 8~9 minutes.
The oven is preheated to 180 degrees and the lower layer is baked for about 35 minutes.