Making homemade toast

Ingredients: medium-seed dough: high flour 175g, clear water 111g, yeast 3g, main dough: high flour 75g, eggs 1g, sugar 21g, salt 2g and butter 21g

Making method:

1. First, mix the medium-seed dough, ferment at room temperature for 1-2h, and then refrigerate and ferment for 1 night;

2. Put the ingredients of the main dough except butter in the bread machine barrel, and then cut the medium-sized dough into small pieces and knead the dough together;

3. Knead into smooth dough first, then knead in 25g butter softened in advance, and knead out the glove film.

4. Tidy it up, put it in a bowl, and ferment it at about 28 degrees to double its size;

5. Then take out the dough and divide it into three equal parts, and let it stand for 15 minutes;

6. After standing, roll it into a tongue shape and wake it up again for 15 minutes;

7. Roll it for the second time, roll it into a tongue shape, and then roll it up again;

8. Put it in toast box for secondary fermentation;

9. After the fermentation reaches 9 minutes, brush a layer of water or egg liquid, preheat the oven, and bake at 178 and 181 for about 45 minutes. After being taken out of the oven, shake it twice to give off hot air, and just lie on the grill to cool it;