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The most important step in making bread is to "knead the dough". The "glove film" mentioned by everyone at ordinary times is one of the standards of kneading the dough. It is best to knead the dough repeatedly to make it stronger, and it is best to pull out the film that covers the palm of your hand. Kneading the glove film is very particular about techniques, and pushing, pulling and rubbing are the key points. Required materials: 450g of high-gluten flour, warm water160g, white sugar110g, 2 eggs, auxiliary materials: 20g of milk powder, 5g of salt, 5g of yeast powder, 45g of butter (corn oil), egg liquid and a proper amount of bean paste stuffing.

1, yeast powder is mixed in warm water in advance to melt, so that the fermentation speed will be faster. Mix flour, white sugar, eggs, salt and milk powder together, and it is best to use the eggs at room temperature. It is best to soak the eggs just taken out of the refrigerator in warm water, stir the eggs and other materials evenly, and then mix the dough with yeast water in advance. When mixing the dough, it is best for novices to mix the dough with their hands, which is convenient to master the softness and hardness of the dough.

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2. If a friend with butter at home can soften 45g of butter, tear the dough open and knead the softened butter together. If there is no butter, it can be replaced by vegetable oil eaten at home, such as corn oil and olive oil, which have a relatively small smell. The water content of this dough is particularly high, so fully knead the butter or corn oil. If the dough sticks to the chopping board, you can scrape off the flour on the chopping board with a scraper and knead it again, which is very easy to operate.

3. To make toast, we need to knead the dough out of the glove film. Many friends will definitely find it difficult to see this. Don't be discouraged. My recipe is very easy to knead the glove film, and it takes about 15 minutes. According to the usual way of washing clothes and beating, the dough will be "ravaged", and gradually you will find that the dough becomes smoother and softer and does not stick to the chopping board.

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4. After taking out the glove film, rearrange the dough, continue to put it back in the basin, seal it with plastic wrap or cover it and put it in a warm place for natural fermentation. Fermentation is slow in winter, so I usually put it in the oven for fermentation, which can be done in about an hour. 5. Take out the dough after it is made, press the dough with the palm of your hand, and press it flat, especially where there are bubbles, you must squeeze out the bubbles. The way of pressing with the palm of your hand is better than the way of kneading, and the level and structure of the bread made are much better.

6. After exhausting the air, divide the dough according to the size of the mold, and cover the lid of the toast box for secondary fermentation until it is seven or eight minutes full. 7. After fermentation, in order to make the baked effect look better, I brushed a layer of egg liquid on the surface, put it in the preheated oven, and baked it at 200 degrees for 35 minutes. As for the specific oven temperature, everyone should adjust it according to their own oven.