How to make toast

First, prepare 200 grams of high-gluten flour, add 3 grams of salt, 10 grams of sugar, you can add a little more if you like to eat sweet.

Tips:

Add salt can increase the gluten of the dough, but also can reduce the sweetness, eat after not greasy, add 3 grams of yeast, beat an egg.

Pour in 180 ml of pure milk, first stir the flour into the flakes.

Then make a slightly softer dough and knead it more often, making sure to get the dough to the point where it becomes sticky, then add 30g of softened regular butter.

Trivia:

The kneading time of the dough determines the success or failure of the bread. If the dough is not kneaded to the point of being strong or kneaded too much, the bread will appear to be aging, that is, the bread is soft when it is made, but will be hard as soon as it is put aside.

Then knead the butter into the dough little by little, and keep kneading until the dough is smooth.

Covered fermentation for 1 hour, 1 hour of time, the gluten is fully oxidized, the extension of the dough, the softness of the dough will have an impact, 1 hour after the peeling of the dough to look at the dough underneath all the honeycomb eyes, the dough has fermented well.

Take out the dough, put it on the board and knead it, give the dough a little air, knead it for a while, have enough patience, knead it for 10 minutes or so, so that the internal organization of the dough is more uniform.

After kneading, take a dough ball in your hand and roll it out into a long strip and place it on a baking sheet, brushing the bottom of the sheet with vegetable oil.

Roll the bread strips and put them in the oven at 180 degrees for 30 minutes.

Remove the bread from the oven and brush with honey water to moisten the bread after 30 minutes.

When the bread is done baking, take it out and you can see the crust is very crispy. The bread is very fluffy and tasty when you break it with your hands.

Here this homemade bread is done, like to eat bread friends, hurry to try it.