How to make disposable fermented hand-shredded toast

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  1.Everything except butter Put the ingredients into a dough beater and beat until a rough film can be pulled out.Add the softened butter and continue beating until a strong film can be pulled out of the dough.
  

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  2. Divide the kneaded dough into three parts, slightly Roll into a round shape without letting it rest.The first rolling: roll the dough into a strip of about 40 cm and roll it up.No need to relax.
  

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  3. Second rolling: roll the dough into 50 pieces Roll up a long strip of about 1cm and put it into the Xuechu toast mold.The two rolling movements should be fast.When operating in summer, you need to pay attention to adjusting the room temperature to prevent the dough from fermenting quickly during rolling.
  Ferment to 60% full in an environment with a temperature of 35°C and a humidity of 75%.Remember not to over-ferment.
  

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  4. Place in the preheated Petrus oven, The upper heat is 170 degrees, the lower heat is 170 degrees, and the lower layer is baked for 30 minutes.The time and temperature can be adjusted according to the thermal conductivity of your own mold and the characteristics of the oven.
  After taking it out of the oven, shake the mold immediately and place the toast on a cooling rack to cool.
  

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  5.Finished product