Teach you step by step how to make Yamagata toast
Overview
My mother likes this toast very much, so she makes it often. Yamagata toast, 540g flour, two 450g toast boxes.
Tags
Ingredients
Steps
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Remove the inner bucket of the bread machine and weigh in the milk.
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Crack in two eggs.
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Weigh in the sugar.
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Weigh in the salt and place it diagonally to the sugar.
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Weigh in the flour.
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Make a small well in the middle of the flour and add yeast. The yeast should not come into contact with the sugar and salt. Then put the bread machine bucket into the bread machine, install it, and select the dough program.
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After the dough is kneaded, add butter that has softened at room temperature, select the kneading program again, and knead the dough to the expansion stage, that is, take out a small piece of dough to form a glove film on your hands.
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Use a bread machine to make the dough 2-2.5 times in size.
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Remove the exhaust and divide into 6 equal parts, cover with plastic wrap and let stand for 10-15 minutes.
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Take a small piece of dough, roll it into a shape of beef tongue, and fold it as shown.
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Roll it out again, trying to make it into a rectangular shape.
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Roll it up, and press the last rolled edge to be thinner with your hands, so that it looks nice.
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Put in toast box.
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Put it in the oven for fermentation again. Put a bowl of hot water at the bottom of the oven. You don’t need to put hot water in summer. When the green dough is fermented until the mold is 90% full, take it out and preheat the oven to 170 degrees. After preheating, put it in the oven at 170 degrees, heat it up and down, and put the second layer from bottom to top for about 40 minutes. After 20 minutes, cover it with tin foil in time depending on the coloring of the top.
