Mianmianmian toast

Overview

The soft toast I baked this time was very satisfying and very soft. You must try it. You can eat it directly or spread it with jam or salad.

Knead the dough ingredients except butter with a bread machine until the dough is smooth, then add softened butter and knead until complete. Place the kneaded dough into a basin and let it rise to 2-2.5 times in size.
Deflate the fermented dough and divide it into 3 equal portions
Roll into a round shape and then roll into an oval shape
Roll up from bottom to top, place on a mat, cover with plastic wrap, and let rest for 15 minutes.
Form the relaxed dough into a round ball again, roll it out, turn it over and fold the left and right sides inwards from 1/3, press the bottom edge thinly and roll it up from top to bottom, pinch the edge tightly and place it face down into the toast mold.
Finally, ferment until the mold is 80% full. Place it in a preheated oven at 170 degrees Celsius, with the upper layer at 160 degrees and the lower layer at 170 degrees and bake for 40 minutes
Cover with tin foil immediately after coloring
Immediately after taking it out of the oven, turn it upside down and let it cool.