How to make hand-woven toast

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  1.Put all the ingredients, except butter and salt, into a basin.Do not add all the water at once, and knead as you go.Add as you go to prevent overdosing.

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  2. First stir it with chopsticks, then rub it evenly with your hands.

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  3.The humidity is that the dough sticks to your hands and does not fall off, but it does not fall off after being torn off.Too much dough is left on your hands.

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  4. Knead the dough forward like rubbing clothes, and then take the dough away when you retract your hands Roll back into a cylindrical shape, then turn 90 degrees and continue this action until the thick film can be pulled out.

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  5. After forming a thick film, add butter and rub until the dough on the back of the butter is absorbed.

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  6.Add salt and continue to knead evenly.

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  7. Rub and beat until the glove film is pulled out.

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  8. Apply an appropriate amount of vegetable oil in the basin, and let the dough rest for fermentation.The best temperature is 25 degrees.Ferment for an hour or more, be sure not to over-ferment.

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  9. Fermentation is completed: if you poke a hole in the middle, it will not pop up immediately or collapse..

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  10. Divide the dough into three pieces.

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  11. Fold the rolling pin after exhausting it.

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  12.Continue to roll out.

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  13. Cut the dough into three strips without cutting off the top.

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  14. Braid the dough.

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  15.Then roll up and repeat.

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  16. Apply oil to the mold.After braiding the three doughs, place them in the mold.Secondary fermentation, the second fermentation time is the same as the primary fermentation, but the optimal temperature is 35 degrees to 40 degrees.

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  17. After fermentation until it is nine minutes full, brush with the whole egg wash and put it in the oven at about 180 degrees Bake over high heat for 25-30 minutes.

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  18.After coloring, cover it with tin foil to prevent it from getting too dark.

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  19.Remold.

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  20.That’s it!