How to make toast (an introduction to baking for beginners)

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  1. Prepare 320 grams of Yigudao Snowflake Wheat Flour (high-gluten flour) into a basin.

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  2. Then add 3 grams of highly active dry yeast and white sugar in sequence 60 grams, 3 grams of salt, 2 eggs.Use chopsticks to stir into a fluffy consistency.

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  3. Knead the dough with your hands and put it into the kitchen machine.First, use low speed 1 to stir the flour into a dough, then turn to second or third speed and mix at medium speed for 2 to 3 minutes.When the dough can be pulled out into a thick long strip, add the softened butter and continue to mix at the low speed of the first gear of the chef's machine.When the dough starts to form a ball again, continue to stir at the third gear.When the dough leaves the bottom of the basin and taps the walls of the basin, try using your hands to see if you can pull out a very thin glove film.

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  4.At this point, even if the dough is kneaded, put it in Ferment in a basin until doubled in size.Never rub it vigorously to release the air.Instead, use pressure to release the air.Wait until the air is released, then divide the dough into three equal-sized portions.

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  5. Round and flatten the agent into a tongue shape (long strip), then fold the two ends to the middle and stand it up, roll it out into a long strip again, and roll it up from one end.Put them into the oiled toast mold one by one.

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  6. Wait for the second proofing and ferment to 6 minutes.Put it directly in the oven.At this time, the toast mold can be covered or uncovered (according to personal preference).If it is covered, the finished product will be a rectangular parallelepiped.If it is not covered, it will be hump-shaped.Since this is my first time making toast, I want to observe the changes in the oven at any time.Bake at 160 degrees for 40 minutes.During the 30 minutes, cover with aluminum foil to prevent over-baking.(This step is based on personal preference)

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  7.Finally cut the plate and open Eat