Haiyan butter mini toast

Materials:

250g high-gluten flour, 50g egg liquid, sugar 10g, salt 5g, fresh yeast 9g, milk 145g, salt flower 20g, light yellow oil (dough) 20g and salt butter.

Exercise:

1. Pour the ingredients except butter and yeast into the mixing tank of the chef's machine, and wet them before drying them.

2. Add butter and fresh yeast after making serrated thick film, and make glove film.

3. The dough is fermented at 28℃ for 50 minutes to double its volume.

4. Divide into 3 parts, round, and relax at room temperature 15 minutes. Roll it into a cow tongue, turn it upside down and arrange it into a rectangle. Put three strips of salted butter at intervals, roll it up and get fascinated. You can't touch the toast box.

5. Ferment at 28℃ for 50 minutes. Don't let the temperature be too high, which will make the butter stick melt ahead of time and lose the hole after baking. )

6. Brush the surface with milk and sprinkle salt on the flowers.

6, oven 170 190, baking 15 minutes.