Generally, toast is baked up and down 180 degrees or fire 150 degrees and fire is 220 degrees. Immediately after the toast is put into the oven, adjust the fire to 120 degrees for about 35 minutes.

Cut the covered toast into squares and put ham or vegetables in it. Bread baked in a baking pot without a lid is a rectangular dome shape, similar to rectangular bread.

The method of baking toast in the oven is as follows:

The main ingredients are 250g of high-flour and 35g of sugar, that is, 3g of dried yeast, 30g of eggs, 0g of milk powder10g, 4 tablespoons of salt1,25g of butter, 60g of milk and 85g of water.

1. Knead the dough to full expansion stage by post-oil method, put it in a pot and cover it with plastic wrap for basic fermentation to 2.5 times the size.

2. Take out the dough, gently press and exhaust (at this time, the dough weighs 482g), divide it into 3 equal parts, and relax 15min.

3. Roll the dough into a beef tongue, roll it up and put it into a toast mold.

4. Ferment for the second time until the toast mold is 8 minutes full, preheat the oven to 180 degrees, and bake the middle layer for 35 minutes. Cover the surface with tin foil after coloring.