Pure Milk Hand-Torn Toast (Made with Fissler Steam Oven)

Put all ingredients except salt and butter into the bread machine.

Knead the dough for 20 minutes.

Add salt and butter, until a glove-like membrane forms.

Exhaust, round out, divide into two parts, then divide into three parts.

Roll into a round shape, sprinkle some flour on the cutting board, no need to let it rise, and roll it out directly into an oval shape.

Pat the surrounding bubbles, flip it over, and continue rolling a few more times.

About cm, roll it up from top to bottom, and then roll up the rest in order.

Roll the dough sheet out long, and when you feel it can't be rolled any longer, flip it over.

Keep rolling it longer, roll it until you absolutely can't roll it anymore, then roll it up from top to bottom.

Place the rolled dough into the loaf pan and cover with plastic wrap.

Then place it in a Fashuai steam oven to ferment until it is 60-70% full.

Cover the toast mold with its lid, and let the dough ferment until it reaches about the first knuckle of your index finger.

Set the top heat of the Farchef steam oven to 160°C, the bottom heat to 200°C, and bake for 30 minutes.

Super delicious hand-pulled toast, come and try it~

Tear it into strips to eat, it's even more satisfying!