2. After being taken out of cold storage, you don't need to return to the temperature to start kneading the dough for about 2 minutes. When the dough is smooth, add fresh yeast, and put softened butter into the expansion stage to knead it to the complete stage, that is, the glove film stage. At this time, the dough is elastic and can be pulled apart like Lamian Noodles.
3. The surface temperature of the cylinder is controlled within 28 degrees. If the surface temperature is high, the structure will be rough.
Knead into a smooth dough for fermentation. Cover with plastic wrap and put it at a temperature of about 28 degrees (the time is controlled at about 1 hour).
4. Divide into 6 portions after the first serving, exhaust, knead into smooth dough, and wake up 15-20 minutes.
5. Take a dough and fold your hands in the middle. Round, roll it open and pat off the bubbles. Roll it into a uniform rectangle, and the bubbles must be extinguished. Roll it up, pinch the bottom down, cover it with plastic wrap and wake up 15-20 minutes. Roll evenly to remove bubbles, about 30cm in length.
6, roll up evenly, the number of turns is about 2.5-3, and 450g toast is packed in 3 boxes. Here, it is important to note that the bottom direction should be consistent, and the width should be slightly smaller than that of toast box, otherwise it is easy to arch unevenly after baking.
7, sent to 9 minutes full, ready to enter the furnace.
8, 170 degrees 30 minutes, no need to cover the tin foil. If the time of the low-sugar box is not appropriately extended for about 5 minutes, it depends on the oven.