WHAT YOU NEED

Ingredients

240 grams of flour
Low flour 60 grams
15 grams of milk powder
White sugar 12 grams
6 grams of salt
195 grams of water
60 grams of milk
3 grams of yeast
18 grams of butter

How TO MADE Bombed toast

Steps 1 to 4

1. Ingredients: high flour 240 grams, low flour 60 grams, milk powder 15 grams, sugar 12 grams, salt 6 grams, water 195 grams, milk 60 grams, yeast 3 grams and butter 18 grams

2. All ingredients except butter and yeast are added and mixed with chopsticks, which is basically a paste.

3. Cover it with a preservative film and let it sit for about 30 minutes, and you'll see that the dough has formed a better texture, and you'll be able to do more.

4. Add the yeast and start the dough (this process is done by hand in a baking machine or a cook's machine, it is better to have some experience if you mix by hand, otherwise you will collapse, it is better to mix with one hand and help with a scraper in the other hand)

Steps 5 to 8

5. The dough looks sticky, but it can be fully formed, although it is easy to get stuck at the beginning, and the bottom is more sticky.

6. Then there is less and less dough on the walls of the barrel and the bottom, and the dough becomes stronger and stronger, and the butter can be added after softening and chopping.

7. After all the butter has been absorbed, check the condition of the dough (apply a little oil on your hand), and you can pull out a beautiful film, thin and transparent, not easy to break, but it doesn't feel very solid.

8. By this time the bucket and the bottom are already very clean, the surface of the dough is smooth, and the surface is finished.

Steps 9 to 12

9. The dough is smooth and elastic, it's magical.

10. The dough is placed in a clean container, covered with a preservative film, for basic fermentation.

11. When it reaches eight points, use a scraper to help cover the dough, the dough will stick, the air will run out partly, it doesn't matter, cover the dough again (the amount of water is so large, cover the dough must be fermented, this step cannot be spared); the basic fermentation is over, remove the dough.

12. Divide the dough into two equal pieces (this part you can shape to your liking), cover the preservative film slightly and squeeze for a while.

Steps 13 to 16

13. Exhale the dough with your hands (referring to joint pressure), expel the air bubbles, and the dough is flat.

14. Twice rolled, the dough is rolled into clusters.

15. The dough is placed in the mold for final fermentation (temperature about 35 degrees, with some humidity).

16. Ferment until nine percent of the mold is full, and brush the whole egg liquid on the surface (you can also brush the butter immediately after baking).

Steps 17 to 20

17. This toast is large in water, low in sugar, and requires a little more baking time than ordinary toast. After preheating the oven, lower the layer, heat it up and down, 200 degrees for 10 minutes, and turn it back to 180 degrees for 30 minutes.

18. After cooking, it is cooled on the drying rack and stored in a fresh bag until it reaches hand temperature.

19. I said it was a bullet, and someone laughed and said, "It's big enough, it's a little bit less skin".

20. I laughed so hard!

21. It's different from all the breads I've made before.

22. It's been two minutes since it was untied, and it's back to normal, and I'm really surprised.

23.

Handy cooking tips

　　This low-ingredient square, which is not particularly exhausted during preparation, properly retains the gas during fermentation, which can make the bread more fragrant.