Toast ( How to make toast (corn oil version)

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  1.Pour flour, eggs, sugar, milk, and yeast into a large bowl

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  2.Use chopsticks to stir until there is no dry flour

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  3.Move the flour to the panel again , use the roots of your hands to knead the flour vigorously, mainly kneading

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  4.Approximately Rough film will come out in ten minutes

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  5.Add corn oil, then use compare Knead the dough vigorously to completely incorporate the oil into the dough

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  6.Add salt

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  7.Continue to knead the dough, kneading, rubbing, and beating in less than ten minutes Glove masks are ready

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  8.Put the dough into a circle and cover it with plastic wrap , put it in a warm place (between 25℃-28℃) and ferment until it is 2.5 times its original size

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  9.The dough is fermented well.If you poke it with your finger and it does not bounce back or shrink back, it means it is fermented

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  10.Take out the dough and knead it for a few more minutes, which is equivalent to deflating the dough.Divide it into three equal parts and cover it with plastic wrap for 20 minutes

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  11.Use a rolling pin to roll the dough into a long tongue shape

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  12.Roll it up from bottom to top, with the edge facing down

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  13.Put it in the toast box

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  14. Cover with plastic wrap and put it in a warm place to ferment.Now that the weather is cold, I put it in the oven to ferment, and then put a bowl of boiling water in it.If the water is cold and the dough has not fermented yet, Just change the boiling water again until the dough is fermented

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  15.The dough is fermented until the box Cover the lid when it is ninety percent full

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  16.Preheat the oven to 200℃ Okay, put it in the oven and bake it at 200℃ for 10 minutes, then adjust it to 180℃ and bake it for 35 minutes (the temperature and time here are for reference only, you should adjust it according to the temperament of your own oven)

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  17.When the time is up, take it out and shake it

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  18. Just flip it upside down and see the finished product

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  19.Another one! The most addictive thing about baking is toast.Once you succeed, you will want to make it almost every day