How do you make good toast? How do you make a good toast?

Cut the toast in half, hollow out the inside, place in the oven and bake at 120 degrees Celsius until crispy. Cut the scooped bread into small cubes for later use. Pour an appropriate amount of whipped cream into a bowl and whip.

Peel 1 roasted sweet potato and crush it with a knife for later use. Stir a pinch of milk into the sweet potato cream. Place the whipped cream in a piping bag and set aside.

Place the chopped croutons in a pan, add the butter to taste, and heat over low heat until the croutons are crispy. Remove the flesh of 1 mango and cut it into small pieces, put half of it in a bowl and put the other half in a blender, then add a little lemon juice and stir until pureed and set aside. Sprinkle an appropriate amount of powdered sugar over the crispy bread cubes.

Place the appropriate amount of bread chunks into the baked bread shell. Spread a layer of sweet potato cream on top of the bread cubes. Spread croutons, mango chunks, and kiwifruit slices on top of the cream, and the last layer is the bread cubes.

224g of ordinary high powder; Dry yeast; milk 74ml; whipping cream 68ml; 42g white sugar; Dry yeast; salt 3g; eggs 36g; 28 g of butter. The materials of the main ingredients on the top are kneaded together and placed in a warm place for basic proofing. After proofing, cut into small pieces and mix with the ingredients in the main dough except butter and knead them together.

After kneading the dough in the previous step until the gluten is out, add the butter and knead until complete. This picture shows the hand mask in the full stage. Allow the dough to rest for 20 minutes, then divide into two portions and let loose for another 15 minutes.

Roll it out into an oval and roll it up from top to bottom, relax for another 10 minutes, roll it out into long strips, roll it up after turning it over, put it in a mold, and carry out the final proofing. After proofing to 90% full, brush the egg liquid, 180 degrees, about 30 minutes. After baking, remove the mold and let it cool.

Slice overnight.

A new way to eat toast, the grade is instantly increased by n times, hurry up and like it!

Do you have friends who want to learn about toast bread?

250g of high-gluten flour, 30g of sugar, 3g of salt, 1/2 egg, 100g of milk, 30g of water, 30g of butter, 1/2 egg for coloring, 10g of butter for brushing toast box, 3g of dry yeast

1: Butter is not easy to add out of the film in advance, butter cut into small pieces for later use, all materials except butter are mixed, and noodles, specific methods: find a big bowl and put it on the electricity to weigh the peel, pour in the corresponding weight of flour, continue to add other raw materials, the weight can be accumulated, use chopsticks to stir into a flocculent and then knead it, knead into a ball, 2:

Kneading: I knead the dough with a bread machine, if it is done by hand, it will take a long time, knead until it is not easy to roll very thin, a little thinner there are many holes, at this time you can add butter, continue to knead to the expansion stage, there is time to knead to the complete stage.

3: Fermentation: Knead the dough and put it in a basin, cover it with a lid or a damp cloth or plastic wrap, ferment it at room temperature until it is twice the size, and poke the dough with your fingers, and you can do it without collapsing or retracting.

When it is time to ferment, you can melt some butter in water and use it to brush the inside of the toast box. Find a large steamer, the kind that can put a toast box, boil the water until it is hot, turn off the heat and set aside.

4: Secondary fermentation: The fermented dough is pressed out of the air in the dough by hand, divided into 3 parts, kneaded round, fermented at room temperature for 15 minutes, and begins shaping

Take 1 part of the dough and roll it into a long strip shape, the width is about the same width as the toast box, roll it into a small roll after rolling, roll the other two into a small roll according to this method, the toast box is covered with melted butter, the inner wall is brushed, put three small rolls horizontally into the toast box, do not cover the lid of the toast box, put the toast box into the prepared steam pot, cover the pot, and ferment until it is twice the size, at this time the dough is very soft. Don't rush to take it out, preheat the oven for 5 minutes.

5: Bake the toast box in the preheated oven at 200 degrees for about 25 minutes until golden brown. After baking, you can directly remove the mold and dry the net.

& ham sausage brick toast &

Soup: 15 grams of high-gluten flour, 75 grams of water.

Main dough: 220 grams of high-gluten flour, 20 grams of low-gluten flour, 20 grams of milk powder, 60 grams of milk, grams of dry yeast, 1 egg (about 65 grams in the shell), 30 grams of sugar, 3 grams of salt, 25 grams of butter.

Filling: ham sausage to taste.

1. First of all, the soup dough should be made in advance, and then heated to a solid lard state after all the soup materials are mixed evenly, and then cooled to room temperature before use, or it can be used after freezing in the refrigerator for 20 minutes, as shown in the picture above.

2. Put all the main dough ingredients except salt and butter into the stirring tank of the kitchen machine, including the soup dough made in advance, the soup dough was frozen by me, so cut into small pieces and added, as shown in the picture above.

3. Because the post-salt method is used, when the dough is kneaded until a rough thick film can be pulled, then add salt and butter to continue kneading, as shown in the picture above.

4. Knead the dough to the stage of complete expansion, that is, you can pull out a thin and unbreakable glove film, do not knead it, as shown in the picture above.

5. Arrange the dough for basic fermentation, if the indoor temperature is high, you can use room temperature fermentation, you need to seal it to prevent air drying, as shown in the picture above.

6. The dough is fermented to twice the size, poke a hole in the middle of the dough with your fingers dipped in dry flour, the hole can be slightly retracted, and the inside of the dough has a rich honeycomb tissue, as shown in the picture above.

7. Divide the dough into three small doughs of equal size without exhausting, and roll them round for later use, as shown in the picture above.

8. Take a small dough and roll it into a cow's tongue shape, and there are bubbles on the edge, which need to be patted flat with the palm of your hand, as shown in the picture above.

9. Roll the dough naturally from top to bottom, place it with the mouth facing down, complete the first rolling of the three small doughs according to the steps, seal and relax for 15 minutes, as shown in the picture above.

10. While the dough is relaxed, cut the ham sausage into small cubes. Roll out the loose dough with the mouth facing up, about 40 cm in length, and sprinkle the dough with an appropriate amount of diced ham, as shown in the picture above.

11. Roll up naturally from top to bottom again, don't roll too tightly to affect the dough starting, the bottom edge is thinned with your fingers, and the closing place is facing down, as shown in the picture above.

12. After completing the second roll rolling of the other two small doughs in turn according to the above steps, put them into a 450g toast box, send them to the fermentation box, set the temperature to 35 degrees, and the humidity to 80%, and carry out the final fermentation, as shown in the picture above.

13. Make covered toast and ferment until it is 7 minutes full, if you make Yamagata toast, you need to ferment until it is 8 minutes full, as shown in the picture above.

14. Send it to the lower layer of the oven preheated in advance, bake at 190 degrees above and below for about 40 minutes, and the specific baking temperature and time should be adjusted according to the actual situation of your oven, as shown in the figure above.

15. After baking, remove the oven, shake out the hot air inside the toast on the cutting board, and then take the toast out of the mold and transfer it to the drying net to cool at room temperature, as shown in the picture above.

Twist red bean paste toast, after learning, you don't have to go to the bakery to buy and eat, the ingredients and methods are super simple!

Ingredients: 200 grams of high-gluten flour, 3 grams of dry yeast, 45 grams of caster sugar, 1 tsp of salt, 20 grams of milk powder, 30 grams of butter, 25 grams of eggs, 130 grams of pure milk, appropriate amount of red bean paste filling, a little crispy.

Method:1First add eggs, caster sugar, salt, yeast, milk powder, and pure milk to the bread maker, then put in the high-gluten flour, butter in the microwave and heat until melted, and then add it to the bread maker, 2

Stir well, knead into a dough, and then automatically ferment to more than three times the size.

3. Take out the dough and vent it, then roll it out into a rectangle with a rolling pin, wrap it in plastic wrap, and relax it.

4. Put an appropriate amount of red bean paste filling on the plastic bag, then roll it out into a rectangle with a rolling pin, and put it in the refrigerator for a while.

5, then take out and put it on the dough, like a quilt, fold it from left to right, and then roll it into a rectangle with a rolling pin, and then fold it from left to right, there are three layers, and then roll it out a little longer with a rolling pin, cut it three times, make it into a twisted shape, and put it into the mold.

6. Cover with plastic wrap and put it in the oven for secondary fermentation until it is more than twice the size.

7. Take it out and cover it and put it in the oven, bake it at 180 degrees for 30 minutes, bake for about 20 minutes halfway, take it out and brush it with a layer of egg yolk liquid, sprinkle it with crispy grains, and continue to bake it in the oven for about 10 minutes.