※※※ Before asking all kinds of questions, please read the introduction carefully and read the steps carefully. I have already said it in detail~~ I am baking according to the online recipe. When I am unsuccessful, I will think about myself. Ask yourself why you ~ find the reason yourself, so that you can progress faster, isn't it, and the process itself is a kind of enjoyment, the real love is that you can't help yourself~~ If you don't move your mind, just ask questions. I am really. . . The heart is not enough, but the answer is too much to answer, but I hope everyone can think more, happy baking ~ ~ recipe is a quantity, this is no butter, with a light creamy mellow. I can do this at home. I can do this. I can eat it with a hand. I can eat half of it at a time. I can't stop the delicious toast. ^_^*** The key to making toast is kneading and fermenting. The dough must be It is necessary to form a state in which the film can be pulled out, so that the ductility of the dough is sufficient, or the toast length is not high, and the color is not uniform and rough after the cutting. Fermentation is 28 degrees, and second is 32-35 degrees. Remember not to overheat the fermentation. If the temperature is high or the time is long, the second hair will not grow taller.
Put all the ingredients in the order of the bottom liquid, the middle layer powder, and the upper layer of dry yeast, all in the bread machine, start the dough and simmer for 45 minutes.
Knead the dough to the full stage. At this time, a uniform large film can be pulled out, and the toughness is obtained, and the hole is rounded with a neat edge. *The bread machine is different, the time is different. My 45 minutes is the full stage. I saw a handkerchief in 25 minutes and I can go to the full stage post. Share it, http://jingyan.baidu.com /article/4f7d5712a3a66a1a201927d4.html
Put the kneaded dough in a clean basin.
Cover with a damp cloth, put it in a warm and humid place for fermentation, and send it to 2.5 times the original volume. * The best environment for fermentation, temperature 28 ~ 29 ° C, humidity 70% ~ 75%.
Press the dough on the panel a few times to vent the gas.
Evenly divided into 3 parts, rounded. Cover with plastic wrap and relax for 20 minutes.
Take a dough and use a rolling pin to make an oval shape (if the dough rebounds more, it is not easy to open and the slack is not enough).
Then turn it over and roll it up from the bottom up.
After being rolled up, cover with plastic wrap and continue to relax for 10 minutes.
Take a loose dough and pry it open.
Turn over, slowly roll up, not too many turns, 2.5 laps is appropriate.
After all rolls, place the toast box (the direction of the roll is best).
Cover with plastic wrap and place in a warm, moist place for final fermentation.
9 minutes to the mold, then cover. * The oven starts to warm up and fires up and down 180 degrees.
After preheating, put it in the lower layer of the oven, fire up and down 180 degrees, and bake for 40 minutes. *The temperature can also be adjusted. If you don't paint, you can bake more. You can raise the temperature next time.
Because you cover the lid, you don't have to worry about coloring too deep.
Pour out immediately after being baked, and lie down on the grill to cool. * This prevents the top from collapsing. I did two at a time. One of them was cut with a serrated knife without drying it. The top was a bit collapsed, the other was completely air-cooled and cut, and the top was very flat.
It can also be eaten directly by hand when it is hot, and it is more delicious~
If you don't have a bread machine, you can see my Weibo_慧绘美食记_, there is a manual method, search for direct Hokkaido toast can be ~