Ingredients preparation: 230g high-gluten flour, 90g whole wheat high-gluten flour, egg 1 piece, 6g wet yeast (3/4 teaspoon quick-drying yeast), 30g brown sugar, 0/4 teaspoon salt 150g water150g sesame powder and 30g nuts.

Practice steps:

Wet yeast is dissolved in water, and nuts are baked in a dry pot first.

Except sesame powder and nuts, all dough materials are stirred and kneaded with yeast water to form non-stick dough.

Knead the dough into a thin film by beating and kneading, evenly knead sesame powder into the dough, then wrap it with nuts and split it in two.

Ferment in a closed box (or oven), add a cup of boiling water and keep the temperature and humidity.

After the dough is fermented to twice the size (about 60 minutes), the dough can be rolled into the same width as the toast model, put into the toast model, and then put into the box for fermentation.

When the dough is fermented to the same height as the toast mold, it can be baked in an oven preheated to 2 10℃ for 35~40 minutes until the surface is golden yellow.

Toast, the transliteration of English toast, is actually a kind of tin bread with or without cover made of rectangular baked tin. Cut the covered toast into squares and put ham or vegetables in it. Bread baked in a baking pot without a lid is a rectangular dome shape, similar to rectangular bread.