Sihai network

The original toast is classic

1. Put materials other than butter into the bread barrel.

2. Start the dough mixing procedure. After one procedure, the dough is rubbed to a slightly smooth surface.

3. Slowly open the dough by hand. At this time, the dough can be pulled open, but it is not easy to stretch very thin. If it is stretched a little thin, it will be pulled out of the hole, and the edge of the hole is not smooth.

4. Add the softened butter and lard, start the blending procedure again, and after the blending procedure, knead the dough to a smooth state.

5. Take a piece of dough again and slowly stretch it out. At this time, the dough can be pulled open by a layer of tough film, pierced with fingers, and the edge of the hole is smooth. Then the dough is rubbed. The temperature of the dough after mixing is 28.2 ℃ (the best temperature of the dough after mixing is 26-28 ℃)

6. Put it on the inner cover of the container and ferment until it is 2.5 to 3 times larger.

7. Take out the fermented dough, press to exhaust the air, divide into three parts, roll round and cover with plastic film to relax for 15 minutes.

8. Roll it out into an oval shape.

9. Roll over and relax for 15 minutes. Roll it out again, roll it up.

10. Put it into the toast mold for secondary fermentation.

11. Preheat the oven to 220 degrees, and heat the lower layer up and down for 40 minutes. Well, the original pure toast is coming out. I'll wait for the good toast tomorrow morning.