Toast Bread (Detailed production - hand kneading the whole process) approach ?

Put the dough on a board that can be kneaded and start hand kneading;

Butter should never be heated and melted, so that you can not continue to knead, be sure to take out ahead of time to allow it to soften at room temperature on it. When you put the butter into the dough and knead it, it will also be very sticky, so keep kneading;

(2) Keep kneading: the evolution of the extension to the complete stage

To make a toast dough with butter, it has to go through two phases, the first one is the extension stage, and the second one is the complete stage, so I will use the pictures to show how the dough reaches the extension stage and then the complete stage;

This is a good example of a dough with butter, but it's not a good example. >Add butter and keep kneading, slowly we find that the dough has fully absorbed the butter and is no longer so sticky, keep kneading, pull the dough apart, we find that the dough can be pulled out of the film, but the film is still easy to rupture, and the ruptured holes are irregularly shaped, which means that the dough has reached the extension stage. If you don't want to make toast, you can knead the dough up to this point, but to make toast you must knead it to the full stage, so you have to keep kneading;

Continuing to knead the dough, sometimes we can wrestle the dough, but if it's too sticky for wrestling, you can't, so you'd better continue to knead the dough. We again look at the dough, found that you can pull out a large film, and with the hands of the open is not easy to break, even if the pull is very thin, but if you do not care to break the film, we found that the rupture hole of the very smooth, this is the ultimate stage of kneading to do the toast - the complete stage, indicating that you kneaded! has been accomplished, the entire kneading time consumed about half an hour, so the kneading is strength work, to have patience, not to do buns buns, kneading a few minutes on the good, it is best to call the family cook kneading, and then sticky hands to stick to the end ahaha;

(c) the first fermentation

showed a good perfect film, we will put the dough into a container above the lid or covered with Clingfilm to start fermentation;

Many people pass the kneading level, but can not pass the fermentation level. This is one of the main reasons or lack of patience, the dough does not have a big start to make toast, that is absolutely failed, I specifically test, I am the end of the morning 10 ? kneading, because of the cold weather in the past few days, the room temperature is only 9 degrees, so, that weekend the dough to the 3:00 p.m. did not hair, so I can only take measures to put into the oven, the bottom of the oven to put a bowl of hot water, with a lid container on the baking net rack, this can speed up the speed, the dough should be put into a container on top of the cover, and then the dough should be put into a bowl of hot water, and then put into the oven. This speeds things up and the dough should rise until it doubles to triple in size. You can judge whether the dough has fermented well: stick some oil on the finger, press down, if the dough does not rebound on the fermentation of good, on the contrary, the dough quickly rebound shows that you have to continue to ferment, a lot of people in the dough fermentation are too anxious, or do not understand the concept of the dough into two times the size of the concept, please look at the picture ah huh, look at the changes in the fermentation of the dough;

(d) shaping and the second

Placing the dough into three equal parts of the same weight, do not be too confident in their own hands, not good, and so will the toast hair of the east and west, so to be divided evenly ah Oh, covered with plastic wrap to rest for 15 minutes, why wake up a little bit, so that in order to shape the back of the more easy to operate, or else it is difficult to stretch the dough, shaping will be a lot of trouble;

Starting shaping. Take one dough, roll it out with a rolling pin, fold it in half, roll it out again, roll it up and put it into a tupperware box, remembering to face down; do the same with the other two small doughs;

Shaping is not far from a success, and then you have to be patient and let the shaped dough rise again, to two-thirds of the tupperware box, and in the winter when it's cold, you can use the same method of the first fermentation to cover the tupperware box! Put it in the oven, put a bowl of hot water at the bottom, and remember to replace the water when it gets cold, this process is also longer, it takes about an hour;

(5) Final stage: baking

At the final stage, you are only one step away from victory, come on! We start by preheating the oven to 180 degrees. Why would you preheat the oven by turning it on and letting its temperature rise to 180 degrees? If you don't preheat the oven and put the toast box in, then the dough will expand immediately when it gets hot, so the toast will be so over-expanded that it will be hard for you to take it out of the oven, so we need to preheat it to a higher temperature so that when the toast box is put in, the yeast on the surface will die immediately, and the ones inside the dough will die slowly, which won't result in the rapid expansion of the dough but rather the slow and normal expansion of the dough;