High-gluten flour
260g (Xinliang Master)
Ingredients:
Salt: 2g Butter: 25g (softened at room temperature) Steps: 1. Place all ingredients except butter into a stand mixer. Mix at low speed (speed 3) for 2 minutes to combine, then knead at speed 5 for 7 minutes until a rough membrane forms (using a Changdi Penguin Ding Ding stand mixer). 2. Add the softened butter and knead until a thin, elastic membrane forms (first mix at speed 3 for 2 minutes to incorporate the butter, then knead at speed 7 for 5 minutes). 3. Shape the dough directly and place it into a toast box (divide the dough into three portions; roll each portion into a rectangle and then roll it up; repeat the rolling process once more, then place into the toast box). 4. Ferment until the dough rises to 90% of the toast box capacity (at 35°C for 120 minutes). 5. Bake using the baking mode with top and bottom heat at 180°C for 25 minutes.
