Toast bread is baked first, then cut. After baking is completed, it will be cut with a special machine. Most machines have serrated blades, so the cut toast is very neat, even if the texture orientation is the same.
The kitchen knife used for cooking at ordinary times cannot be used to cut toast, which will not only cut toast badly, but also be very unsanitary. Therefore, when cutting home-made toast, it is best to choose a serrated knife, which will increase friction and make the cut toast look better.
If you really don't have a serrated knife at home, you can wash a knife similar to a fruit knife and heat it on the stove for a while, so that the toast can be cut neatly while it is hot.
Expansion: the practice of slicing toast.
Ingredients: 300 grams of high flour, 4 grams of yeast, 40 grams of milk, 5 grams of salt, 30 grams of sugar, 25 grams of corn oil and 3 eggs.
Steps:
1. Mix milk and yeast evenly, pour in the beaten egg liquid, add sugar and salt, mix well, and pour in high flour.
2. Knead all the ingredients into dough, add olive oil, knead the dough slightly, and then continue kneading until there is a smooth film.
3. Cover with plastic wrap or wet cloth and ferment in a warm place to double the size.
4. Take out after fermentation, exhaust, divide into three equal parts, round, cover with plastic wrap and continue fermentation 15-20 minutes.
5. Take a dough and roll it into a beef tongue.
6. Turn it over, roll it up, and pinch the throat. Relax for ten minutes and repeat this action twice.
7. Add toast box and ferment until 8 minutes are full. Cover with toast.
8, oven 180 degrees low for about 40 minutes, after the toast is baked, demould and slice.
Today's sharing is over. I hope I can help you.