How to make toast

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  1. Prepare all materials.First, ferment the yeast with 20ml of warm water, put all the ingredients except butter and salt into a basin and stir evenly (do not add too much milk at one time, but add it several times in small amounts).Make sure the dough is soft enough.

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  2. When the dough is kneaded and expanded, add butter, sesame oil, and salt (the same applies to low-flour dough) Add it when you add it, because there is butter in it), and then continue kneading (like washing clothes).When you first add butter, it will be thinner.Novices will be tempted to add flour when they see this (there is no need to add flour during the entire kneading process) ) until the glove film forms.The dough at this time is the best for making toast!

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  3.Put the dough into a basin, cover it with plastic wrap, cover it with a wet towel, and bring it to room temperature.After 1 hour, when the dough has doubled in size and the sticky flour does not shrink back when poked, it is ready as soon as it rises.

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  4. Take out the dough and let it rest for 15 minutes (cover it with film at all times).After it has rested, Use a rolling pin to roll it into a ox tongue shape, then gently roll it up, let it rest for 10 minutes, use a rolling pin to roll it into a ox tongue shape, then roll it up gently (the width is the same as the width of the mold), and put it evenly into the mold.For the meat floss, roll it into a beef tongue shape for the last time, apply salad dressing, add the meat floss, drip on the remaining milk in the ingredients (leave some for brushing), then gently roll it up and put it evenly into the toast mold.Put it in the oven for the second rise, with a bowl of hot water underneath, it will take about 50-60 minutes.