Toast bread that can be torn apart and eaten (best for office workers)

Overview

The amount used in this menu is for two 450 toast boxes, so you need to cut it in half to make one! Making bread is different from making cakes. You need to ferment the dough, so it is a slow process. You go home from work and knead the dough and then ferment it, once and twice. Wait until it is baked and cooled, which must be done at 11 or 12 o'clock. This recipe is especially suitable for office workers. Put the ingredients into the bread machine bucket the night before, start the bread machine to knead the dough the next morning, put it in the refrigerator to slowly ferment. When you get home from get off work in the evening, when it is just right, you can immediately shape and enter the second dough, which saves a lot of time. The bread will be out of the oven before 9 o'clock! There is no need to use any kind of tangzhong, no post-oiling method, just ordinary high-gluten flour, and the toast made can be torn into pieces!

Tags

• baking
• old man
• breakfast
• students
• edible oil
• egg liquid
• high gluten flour
• milk powder
• white sugar
• yeast
• plain flour
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients into the bread machine in the order of liquid first and then flour in the ingredients list. I usually prepare it at night, dig a small hole in the flour and put the yeast to prevent the yeast from losing its effectiveness early when it comes into contact with water. I then start the dough kneading process directly when I wake up the next morning.

   

2. 2 Start the dough kneading program three times in a row. My bread machine kneads the dough for 18 minutes at a time, which takes about an hour in total. I turn on the bread machine as soon as I wake up in the morning, and it's done just in time before I leave for work. There is no post-basting method, just knead the dough directly. The picture shows after the three kneading procedures are completed.

   

3. 3 Don't worry about the glove film, take out the bread bucket, put it in a plastic bag, tie it with a rubber band and put it in the refrigerator. My refrigerator is set at 4 degrees.

   

4. 4 I go into the refrigerator at around 8 a.m., and when I get home from get off work at 6 p.m., the dough has been quietly baked in the refrigerator!

   

5. 5 Take out the bread bucket from the refrigerator and put it back into the bread machine, start the dough mixing process, which is equivalent to the exhaust step

   

6. 6 There is no need to wait for the program to be completed. You can stop it in ten minutes. Stop and wait for fifteen minutes for the dough to relax

   

7. 7 Take out and divide into 6 equal parts

   

8. 8 Roll it into a piece and roll it up

   

9. 9 For the second time, roll it into a piece and roll it up

   

10. 10 Put it into a toast box and ferment in the oven at 40 degrees. Add a cup of boiling water. The surface of the dough will not dry when there is water vapor

    

11. 11 It takes 2 hours to ferment until the box is full! I really don’t know how other people’s recipes can be made in 1 hour. I can only make it half full in one hour. It takes two hours to make it full and take it out

    

12. 12 Preheat the oven to 170 degrees. Based on the comprehensive consideration of your own oven, the temperature of my oven is on the high side. After preheating is completed, put it in the toast box and wait for 30 minutes,

    

13. 13 Cover with tin foil for about 7 minutes

    

14. 14 Out of the oven

    

15. 15 Immediately unmold, let dry until hand warm and bag

    

16. 16 Tear effect

    

17. 17 Effect the next morning

    

18. 18 Extremely soft