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Refrigerate 12 hours and take it out the next day.
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Cut the dough into small pieces and sprinkle with salt.
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Knead your hands into a ball.
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Cut it into small pieces, put it in a bread bucket, sprinkle with yeast, turn on the stirring function of the bread machine and stir for 2 minutes. Please note that these two steps cut the dough into small pieces, which not only makes the yeast easier to mix, but also helps to produce the film.
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Looking at the present state, it is basically an extended state. At this time, we divided the whole dough into two parts, one in the refrigerator and the other in the toaster. Why must it be divided into two parts? Because we are 360g flour, and the dough is too big for the small bread machine to knead effectively.
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Look, if the dough is in this state when kneading, let the dough wrap around the cutter head and beat it.
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If this is the case, manually adjust the lower ball to cover the cutter head. If it can't be discharged all the time, it means that there is less water, so add some water appropriately.
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Because my gluten was swollen before the dough was divided into two parts, I filmed the last two steps and added butter directly.
Cut the dough into small pieces, add butter (note that this is half of the dough, so add half of the butter), and continue to knead. The whole process needs to pay attention to the dough temperature. If the room temperature is a little high, put it in the refrigerator and knead it again. Never ferment in advance.
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Keep rocking. After adding butter, I kneaded every piece of dough for eight minutes.
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Take it out. I don't think it's enough. I can fall a few times, that's all.
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The dough is so soft at this time.
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Take a small piece for inspection and cover the gloves. You see, after I take it out of the refrigerator, I knead it with mixed yeast for two minutes and add butter for eight minutes (one dough, one * * * two pieces), and the gloves are covered. Then we shape the kneaded dough, take it out of the refrigerator, add butter and knead it in the bread machine for eight minutes.
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Divide the kneaded dough into two parts.
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Grow an ellipse.
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Roll it up, don't put it away, keep rolling.
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That's it. Volume length.
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I rolled it as long as my kneading pad (70 cm).
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Roll it up, put it aside and cover it with plastic wrap.
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The other is this shape. At this time, take out the dough kneaded in the bread machine, break it, and split it in two, so it is finalized. Finally, four.
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Put it in a bread bucket, sprinkle some water on the surface, put a wet towel on it, and directly turn on the fermentation function of the bread machine. Fermentation. You can sprinkle water on the way. If you want bread to grow taller, don't forget to sprinkle water, hahaha.
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Send it to eight points.
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Coated with tin foil, coated with egg liquid and sprinkled with sesame seeds. Because the temperature of my toaster is a little high, if we don't wrap tin foil, the surface will be black and the skin will be hard before baking every time. Turn on the baking mode for 40 minutes.
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It's too explosive, facing the lid
It's fresh out of the oven. It's huge.
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Immediately demould, lie on your side, super soft, not suitable for slicing, tear by hand.
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Look at the torn tissue sections. Very delicate.
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