(Ingredients) 250g of high-gluten flour

(main ingredient) 30g of white sugar.

(main ingredient) egg liquid 20g

(main ingredient) warm water 120ml

(Ingredients) 25 grams of butter

Proper amount of oil (auxiliary material)

(Accessories) Yeast 2.5g

step

1. Prepare ingredients: high-gluten flour 250g, white yeast 2.5g, sugar 30g, egg liquid 20g, warm water 120ml, butter 25g.

Ps: The dough made by this ratio will have some sticky hands, but sticky hands are not a problem. Just sprinkle a little dry flour on the panel to make the dough evenly wrapped in a circle, which will make it easier to knead a lot.

2. Mix all ingredients except butter. Note that the eggs here are not a whole, 20 grams (almost half)

3. Knead the dough with a bread machine for 3 minutes.

Ps: I made bread with a toaster today. Babies who don't have a toaster can knead dough by themselves (see here for details) and don't have to pursue glove film. As long as the fermentation is good, the bread tastes great.

Cut the butter into small pieces and soften it at room temperature.

Ps: Cut a little butter, and it will blend better with the dough when you knead it. It's room temperature in summer, so it's easy to soften butter. You can click here in winter and refer to this recipe to make the butter soften quickly.

5. Put it on the dough and continue to knead it with a bread machine 12 minutes.

Ps: Each brand of bread maker has different dough mixing program settings and different time. Just follow the kneading program of your own bread machine. For example, my family usually kneaded dough for 15 minutes, so I kneaded it for 3 minutes and then added butter.

6. The dough of the bread machine is kneaded.

7. Put it in a warm place for fermentation.

Ps: If you put it in a sunny place at such a temperature in summer, it will ferment well soon. Oven, microwave oven, hot water and so on may be needed in winter. The basic fermentation time is about 40 minutes.

8. The dough is fermented.

Ps: Here comes the point. The success of fermentation depends not on the fermentation time, but on the fermentation state. First of all, you will see that the dough becomes very big, twice as big as the original; Secondly, open the dough, there are many holes in it. Third, put your finger into the flour and poke a hole in the middle of the dough. The hole won't rebound and the dough won't collapse. If the dough collapses, it means that it is excessively fermented.

Overfermentation will make the dough sour. And the secondary fermentation may not come up.

9. Knock a few times with a rolling pin to vent the air.

10. Divide into three small dough evenly and wake up on the panel 10 minute.

Ps: One of the great characteristics of using high-gluten flour as food is that it is difficult to roll cakes. Wake up for a while and relax the dough.

1 1. Roll an oblong with a rolling pin.

Ps: If you have a kitchen scale, you'd better weigh it and divide it equally. The dough is as big as this, and the bread baked at the back is as big, not as big or small as me.

12. Roll up.

13. All three doughs are rolled.

14. Put it in the baking mold.

15. Carry out secondary fermentation. Look at how much dough has grown. Almost 90% of the toast molds are full.

Ps: Secondary fermentation is also very important, and the requirements are the same as those of primary fermentation. It took me quite a long time. It took about 50 minutes for the dough to rise so high.

If the secondary fermentation does not start, it may be that the first fermentation is over-done, or the fermentation is not in place.

16. Brush a layer of egg liquid on the toast surface.

17. Bake in the oven at 170℃ for 30-35 minutes. Don't forget to warm up 10 minutes in advance.

18. After baking, the demoulded slices can be eaten.

Ps: Toast mold is bought online, and it is an anti-sticking mold, which is easy to demould without brushing oil.

19. Fermented bread is very soft. The endless bread should be sealed to prevent it from drying.