Raw toast

Pour the scalding ingredients into a small saucepan and mix evenly.

Stir constantly over low heat.

Cook until the flour gelatinizes. If you have a thermometer at home, use it; when the batter reaches about 65 degrees Celsius, you can turn off the heat. If you don't have one, it's okay, because the gelatinization process is easy to see.

Place the scalded dough in a small bowl and refrigerate for more than 2 hours, allowing it to cool completely before use.

Put the dough ingredients, except for the butter, into the mixing bowl.

Mix at level 1 until there is no dry powder, stir at level 3 for 5 minutes, then stir at level 5 for 5 minutes, until a rough film appears.

Add the butter and mix at low speed until absorbed, then mix at high speed for 5 minutes until a glove-like membrane forms.

It is enough if you can pull out a thin glove-like film.

The dough is relatively wet. Use a spatula to scrape it onto the baking tray, apply some oil on your hands, then fold and knead it into a ball, and let it rest on the baking tray for 1 hour.

Punch down the properly proofed dough, divide it into 3 equal parts, then roll them into balls and let them rest for 30 minutes.

Take a small piece of dough, then roll it into a long strip, flip it over, and roll it up.

Cover the rolled dough with plastic wrap and let it rest for 15 minutes.

After relaxing, roll it out a second time and place it in the toast mold to ferment until it is nine-tenths full.

Lower oven rack, bake with top and bottom heat at 190 degrees for 30 minutes.

After baking, give it a shake, then turn it out onto a cooling rack to cool.