Toast is a transliteration of English toast, which is called toast in Cantonese. In fact, it is a kind of bread made of rectangular baked tin, with or without cover.

Dough material: 270g of high-gluten flour, 9g of milk powder, 54g of fine sugar and 2 salt. 7 grams, 32 eggs. 4 grams,

126g water (10g hand-kneaded) and 3 dry yeasts. 15g, butter 27g.

Surface material: egg liquid

Baking: 180 degrees, lower layer, upper and lower fire, 30-35 minutes.

Exercise:

1。 Mix all the solid materials in the dough evenly, add egg liquid and water, and knead with a dough mixer until a large fascia can be pulled out. Add butter softened at room temperature and knead until it expands.

2。 Knead to this extent, take a small piece of dough and stretch it slowly, which can completely cover your hands without breaking. This is called the expansion phase.

3。 Put the dough in the basin. Cover with plastic wrap for 1 fermentation.

4。 When the dough reaches the original 2. 5-3 times the size, stick some flour in a hole by hand, the hole will not shrink back, nor will it swell up and get smaller and smaller, that is, it is ready.

5。 Divide into 3 parts on average, round, cover with plastic wrap and relax at room temperature 15 minutes.

6。 Take a dough, roll it into an oval shape with a rolling pin, and then roll it into a roll.

8。 Then roll it into an oval shape.

9。 roll up

10。 Put it in the toast mold and put it away. Cover with plastic wrap for secondary fermentation.

1 1。 When the dough rises to the level of the mold, it can be baked in an oven at 180 degrees, and baked for 30-35 minutes under the action of fire. Tin foil is needed for midway coloring.