cinnamon toast

1. Put all the ingredients, except butter, into the chef's tank in sequence, including sugar, salt, eggs, milk powder, high gluten flour, yeast powder, and milk.

2. Start kneading the dough on the chef's machine at level 3, add softened butter when the dough is smooth, and then knead the dough.

3. Knead the dough to the complete stage, pull out the film, poke a hole, and check if the edge of the broken circular hole is smooth.

4. Put the kneaded dough into a bowl and let it ferment at a temperature of about 35 degrees Celsius.

5. Fermentation takes about 1 hour, and the fermentation reaches 2-2.5 times the size.

6. Squeeze the fermented dough out of the air, knead it into a round shape, and let it stand at room temperature for 15 minutes. After 15 minutes, use a rolling pin to roll the dough into a rectangular shape with a width similar to that of a toast mold, spray a little water on it, and evenly sprinkle cinnamon powder on top.

7. Then roll it up and place the rolled dough with the mouth facing down into the bottom of the toast box.

8. Place the toast box at a temperature of 38 degrees Celsius for final fermentation. When the dough is fermented and the toast box is 9 minutes full, put it into a preheated oven at 170 degrees Celsius and bake on low heat for about 20 minutes.