Refrigerated Hokkaido toast

1. Put the medium ingredients into the bread machine, first liquid and then flour, place yeast on top, and knead for 20 minutes;

2. Take out the dough, wrap it in plastic wrap, and refrigerate it in the refrigerator. The picture shows it refrigerated. Insert your fingers into the dough without retracting

3. After fermentation, there are many honeycombs in the dough when opened;

4. Break the dough into small pieces and put them into the bread machine. Then add the remaining ingredients and start the kneading process for 40 minutes;

5. Until the hand film appears (for those without a bread machine, knead and drop it until the film comes out);

6. Exhaust, divided into three parts, round;

7. Take a roll length;

8. Roll up from top to bottom;

9. Roll it out again with the mouth facing up;

10. Roll it up again from top to bottom and put it in the toast box (I added cranberries to the dough in the middle. If you want to add more ingredients, you can take one portion when dividing into three and knead the cranberries into the dough.)

11. Place a bowl of hot water in the oven, then put the toast box into the oven for fermentation (if it cools down, change to another bowl) until it reaches 9 minutes full, and cover with a toast lid. Preheat the oven at 180 degrees for 5 minutes, then bake the middle and lower layers for 50 minutes. (My oven at home has a lower temperature and slower coloring, so it usually takes about 40 minutes to bake.)

Today's coloring is the best time I've ever made toast. I used to bake at 180 degrees for 40 minutes according to the recipe, but my oven only turned slightly yellow after 40 minutes.

13. Tear open one piece and draw a sheet like wire

14. Using brute force to pull open the cranberry, the drawing process is also impressive! Super unbeatable!! yummy!! Never go to the bakery to buy bread again!!!