How to make Yamagata Toast

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  1.Put all ingredients except ghee into a bowl and beat until smooth and not sticky

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  2.Add ghee at slow speed and beat until absorbed, then change to medium speed

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  3.Fight to the completion stage, Able to pull out the glove film.

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  4. Shape into a round shape and place in a basin, cover the surface with a damp cloth, and let it ferment for about 50 minutes.

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  5. Ferment until doubled in size, dip your finger in flour and poke a hole in the middle without shrinking It's fermented.

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  6. Divide into 6 portions, cover with plastic wrap and ferment in the middle for 15 minutes.

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  7. First press the dough lightly to fix it, and then spread it out evenly.

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  8. Turn over and fold 1/3 first, then overlap the other 1/3 and let it rest 10 minutes.

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  9. Unroll the dough and roll it up.

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  10. Arrange them in the baking mold in order for final fermentation.

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  11. Turn on the fermentation function of the oven, add two cups of hot water, and ferment for about 50 minutes to nine minutes Full.

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  12. Put the oven into the oven at 130 degrees, lower the heat at 210 degrees, and bake for 25 minutes.

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  13.Out of the oven→_→Cooling