Ingredients: high-gluten flour, salt, fine sugar, eggs, water, butter, baking powder.

Practice steps:

Step 1: When the warm water reaches about 37 degrees, add baking powder to hatch and break the eggs.

Step 2, stir the high-gluten flour, salt and fine sugar in the chef's machine.

Step 3, add the fermentation broth.

Step four, add the egg liquid.

Step five, stir with the chef's machine to make the flour agglomerate.

Step 6, the chef continues to stir for 20 minutes at the second speed.

Step seven, this is the state at 20 minutes. Check the hardness and humidity of the dough. If it is wet, add powder to remedy it. If it is too dry, add some water.

Step 8: Add butter.

Step 9, continue stirring for 20 minutes.

At the beginning of step 10, the butter will stick to the bucket and need to be treated manually.

Step 1 1, after 20 minutes, the dough can be covered.

Step 12: take it out, arrange it, round it and put it into the mold.

Step 13: Cover with plastic wrap.

Step 14: In the oven fermentation stage, the mold is sent to the oven for fermentation for 60 minutes, and the hot water is changed every 30 minutes.

Step 15: Take it out after fermentation and poke it with your finger, without rebounding.

Step 16: Clean exhaust.

Step 17: Divide the dough into three parts, cover it with plastic wrap and let it stand for 20 minutes.

Step 18: Roll the dough into an oval shape.

Step 19: Roll from bottom to top, with the same size as the width of toast box.

Step 20: Put them in the toast box in turn.

Step 2 1: Put the toast in the oven and ferment it twice. The method is as above. Don't forget to change the hot water every 60 minutes.

Step 22, check regularly to see if there is a nine-point distribution.

Step 23, when the fermentation reaches this level, the toast will be covered with mold.

Step 24, preheat the oven to 200 degrees, and send the mold into the oven.

Step 25: bake for 40 minutes and demould immediately after baking. Toast box demoulding is very convenient, and hot toast is ready.