I have tried many kinds of bread, and the most common one is white toast. The simplest basic toast is made with the simplest materials. Two pieces of toast with fried eggs, ham, cheese slices or steak are very sunny breakfast in Aauto Quicker, which is very suitable for office workers.

materials?

25g of high-flour

3g of yeast

2g of milk powder

2g of fine sugar (5g of sugar that likes sweetness)

3g of salt

1 egg

12ml of water (1 ml depending on the state)

2g of corn oil

45.

the method of preparing simple white toast (corn oil) Step 1: Mix all the materials into a ball. Step 2: Knead for 1 minutes to promote gluten production. Simple white toast (corn oil) Step 3

Until the flexible film can be pulled out Step 4

Simple white toast (corn oil) When the dough is very smooth Step 5

Ferment simple white toast (corn oil) by covering the film Step 6

Ferment to twice the size of simple white toast. The method of relaxing simple white toast (corn oil) for 1 minutes Step 8

The method of rolling and shaping for the second time and putting it into simple white toast (corn oil) in a neat pattern Step 9

The method of putting it into simple white toast (corn oil) in a neat pattern Step 1

Put it into the oven with a cup of hot water for final fermentation until it is 8-9 minutes full. Take out the simple white toast (corn oil) with hot water. Step 11

Preheat the oven for 17 degrees, cover and bake for 4 minutes (according to the temperature and time set in your oven). Step 12

Pour out the simple white toast (corn oil) immediately after taking out the oven. The practice of cooling simple white toast (corn oil) step 13

the practice of slicing simple white toast (corn oil) step 14

the practice of directly tearing simple white toast (corn oil) step 15

the practice of sealing simple white toast (corn oil) after eating it step 16

Tips

. It doesn't have to be very thin

Many factors, such as flour variety, region and season, suggest that the roaster should adjust the amount of liquid appropriately

Different seasons are the key to control the fermentation state

The dough before entering the furnace should be soft and tense.