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1
Prepare the required ingredients and soften the butter at room temperature in advance. -
2
First put the liquid, then the sugar and salt, then the flour, and finally the yeast. Knead it into a ball with a chef's machine, add softened butter, and continue kneading until it is fully expanded, that is Nice glove membrane. -
3
Ferment at room temperature until doubled in size. -
4
Take out the fermented dough and deflate it, then divide it into 3 equal parts, roll it into a ball and let it rest for 10 minutes. -
5
Take out a piece of dough, roll it into a long strip, and roll it up from top to bottom. -
6
Roll it into a long strip again, then roll it up and put it in the toast box, and complete three pieces of dough in sequence. -
7
Place the toast box in a warm place for secondary fermentation until it doubles in size. -
8
Cover the toast box, preheat the oven, lower the bottom layer, and bake at 180 degrees for 45 minutes.
Tips
1. The butter needs to be softened at room temperature in advance. If you press the softened butter gently with your fingers, finger marks will appear, otherwise it will not be evenly kneaded into the dough.
2. Brown sugar does not ferment as quickly or as much as white sugar when making bread, so pay attention and don’t overdo it.
3. Every oven is different, so the temperature and time are for reference only.