How to make Yamagata square toast

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1. Knead the dough until it is fully kneaded

2.12 Take out the dough, round it up and put it into the bread bucket for basic fermentation. (I originally planned to use the bread machine to ferment directly, but because I had to go out to pick up my child at noon, there was a time conflict, so I closed the lid of the bread machine, unplugged the power cord, and put it in a warm place to ferment slowly. I will try the bread machine's own fermentation next time.

3.21 Ferment until the hole does not bounce back or sink after inserting the index finger and taking it out. Take it out, press to exhaust the air, and divide it into three equal parts.

4.1 70% off

5.2 Take one portion and spread it evenly. (This time the dough was very loose, so I didn’t roll it into a ball or ferment it in the middle, I just kneaded it)

6. Turn 90 degrees and spread evenly again

7. Roll up tightly from top to bottom

8. After all three are done, place them side by side in the bread pan. (The mixing blade needs to be taken out)

9. Finally, let it ferment until the bread pan is about 60% to 70% full. Brush the surface with egg liquid and sprinkle with sesame seeds. (The finished product made with this amount has a peak in the middle close to the top of the mold and is slightly shorter on both sides)

10. Select the "Bake" program, put the bread bucket into the bread machine, and select "50 minutes (actual time 45 minutes), medium color". (The crust of my toast is a little dark, I should choose "light color" which would be better.)

11. This is after baking for 15 minutes, the peak in the middle has almost risen to the full size of the mold

The world is so big, there are so many restaurants, and naturally there are many flavors of Yamagata square toast. But no one tastes the same as the one you make yourself, so try it now.