Corn toast How to make

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  1. Put all the main ingredients except butter.Put the dough bucket, put the milk, eggs, sugar and salt diagonally, then put the flour and corn flour, and put the yeast on top

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  2. Start the first slow speed and knead the dough for 5 minutes, then turn to the second speed and knead the dough quickly for 5 minutes (a total of 10 minutes)

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  3.Add butter and continue kneading the dough at the second speed for 10 minutes

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  4.Knead until it reaches the expansion stage, 20 minutes in total

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  5.Take out the dough, roll it into a ball, cover it with plastic wrap and let it ferment in a warm place until it doubles in size

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  6.Poke a small hole with your finger in water or flour.If it does not rebound or shrink, it means the fermentation is successful

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  7.Take out the dough, press and deflate, knead evenly, then divide into three parts, cover with plastic wrap and let rise for 20 minutes

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  8.Take a piece of dough and roll it into an oval

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  9.From bottom to top Roll up

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  10.Cover with plastic wrap and let rise for 15 minutes

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  11. Roll the dough into an oval again

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  12.Roll up from bottom to top

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  13.Put it into the mold, cover it with plastic wrap and leave it to ferment in a warm place

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  14. Ferment until nine minutes When full, cover the lid and preheat the oven to 180 degrees with upper and lower heat

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  15.Put in preheat In a good oven, heat the upper and lower ovens to 180 degrees for 40 minutes on the lower level

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  16.After baking for a few times Unmold while hot and let cool before serving

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  17.Finished Picture

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  18.Slice chart