Office workers usually cannot be too particular about lunch, after all, conditions in the company are limited, so they usually eat in the cafeteria or go out to restaurants. In this case, they must pay attention to dinner, otherwise the body's nutrition may not keep up. Super soft toast (handmade in 20 minutes) is simple to make and very nutritious, and it is worth recommending. 1. Weigh the materials. 2. Knead the medium material into a powder-free state, place it in the refrigerator or greenhouse overnight, and wait for it to ferment to 4 to 5 times its size (the time can be shortened according to your own situation) 3. Posted the picture for a whole night 4. Tear the middle dough into small pieces by hand (to facilitate mixing with the main dough ingredients) 5. Weigh the main dough ingredients (except butter/vegetable oil) and mix with the medium dough. 6. The mixed dough is super wet (do not add flour, it should be in this state for easy film forming) 7. Push the dough down with your palms. 8. Another one 9. Push the dough hard and press it in layers 10. Your hands are still sticky. The dough needs to be moist to form a film. Just push it a few times. 11. After kneading (it takes about ten minutes), you can add butter or vegetable oil 12. Can the oil be added in several times or pushed? 13. Push and press for about ten minutes and it will look like this 14. The dough is super smooth, cover with plastic wrap and ferment (30-38 degrees for about an hour) 15. After the dough is fermented, drain and divide it into three portions 16. Roll up the dough and let it ferment again (put a bowl of hot water in the oven for about an hour) 17. Rinse the dough with egg liquid 18. Preheat the oven for ten minutes, 170 degrees for 35 minutes (depending on the temperature of your own oven) 19. Let’s eat! The super soft toast (made by hand in 20 minutes) stimulates people's taste buds and makes people want to eat it a second time after eating it once. In their spare time at home, they can also study other ways to cook this dish. |
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