How to make sweet and sour toast

Eating out often is neither healthy nor economical, but we don’t have time to cook. A sweet and sour toast like this can solve this problem. This dish is simple to prepare, delicious, healthy, and takes only a short time to prepare. It can be prepared immediately while you are waiting in line for your meal.

1. Mix all ingredients except butter. I don’t like brushing egg liquid on toast. If you like, leave a little egg liquid on the outside.

2. Stir evenly, and knead until the expansion stage

3. Add softened butter and continue kneading until it is fully kneaded and can be stretched into a glove film state.

4. Roll into a round shape and cover for fermentation

5. Ferment until it is twice and a half times its original size. The fermentation is complete if it does not collapse or shrink when poked with a finger.

6. Take out the exhaust, divide it into three equal parts, and let it stand for fifteen minutes.

7. Wash the raisins in advance and wash the dried apricots and cut them into dices.

8. Take a piece of dough, knead it into a round shape, and flatten it into a long strip.

9. Place raisins and dried apricots on top and press down.

10. Roll it up tightly

11. Put the bread into the toast mold

12. Repeat the same method for the remaining two, place them side by side in the toast mold, cover and let ferment.

13. Ferment until 80% full.

14. Preheat the oven to 180 degrees for 45 minutes. After taking it out of the oven, turn it upside down and let it cool on the baking rack.

15. To avoid over-darkening, cover with tin foil after 15 minutes.

16. Slice the toast after it has cooled down. The light at home is not enough on rainy and cloudy days, but the color and texture of the toast are actually very good.

On weekdays, we should pay more attention to our three meals a day. The method of sweet and sour toast is particularly simple, but it is a favorite of many people.