500 grams of high-gluten flour

Salt-free butter100g

Skim milk 80 ml

Yeast 8g

50 grams of fine sugar

Salt 3g

200 ml of warm water

How to make original butter toast?

Pour the yeast into warm water, then add 15g fine sugar, stir slightly and melt.

Let it stand for 15-20 minutes to fully activate the yeast. Warm water should not exceed 60 degrees Celsius,

Preferably not lower than 45 degrees Celsius.

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Cut the butter into small pieces, melt it at room temperature, divide it into 80 grams and 20 grams, and put it in an unused container.

When the internal deformation is completely softened, the best way to melt insulating water can be adopted.

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Put softened butter, salt and sugar into a bowl, pour in milk, and then pour in yeast water.

Stir well.

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Pour all the yeast water (Figure 3) into the flour and mix well by hand.

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If you knead the dough by hand for about 30 minutes, you must make the dough smooth and elastic.

It is full.

If you use a machine, it will take about 20 minutes, and a medium speed is enough.

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Put the kneaded dough into a basin, cover it with a wet cloth, and the room temperature is preferably within 25℃, such as

It's hot, so don't ferment it in an air-conditioned room. Normal temperature fermentation is the best.

The fermentation time is about 45-60 minutes.

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After the dough is fermented, knead it for about 2-5 minutes.

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According to the size of the mold, cut it into the size you need and separate the dough.

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Press the dough into a cake, then roll it up and put it into a mold.

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Put the dough into the mold, cover with plastic wrap and ferment for 30-50 minutes. As shown on the left.

Completely filled the whole mold.

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Brush the fermented toast with melted butter before putting it in the oven.

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In the process of plastic fermentation, you can open the oven and preheat it to 200℃

Adjust the temperature to 190℃, put in the middle layer and bake for 25 minutes.

Cool for 20 minutes after completion and take out.