Large toast takes a little longer, usually baking at 180°C for 45 minutes. Medium toast 30 minutes, Danish and large bread 25 minutes, small cooking bread in about 12 - 15 minutes.

Steps are as follows:

1, main ingredients

High gluten flour ? 250g

Milk 145g

Egg 1

Accessories

Butter ?30g

Sugar ?25g

Salt ?3g

Yeast ?4g

2, put all the ingredients, except butter, into the mixing bowl of the chef's machine, and then press the first gear to start mixing. The machine will automatically jump to the second gear to accelerate the mixing.

3, when the dough is kneaded until the gluten is extended, you can add room temperature softened butter, and then continue to let the chef knead the dough, it takes about 20 minutes.

4: Knead the dough until you have a large film that you can hold in your hand without breaking.

5: Knead the dough and let it rise for the first time in a bowl.

6: When the dough has doubled or tripled in size and does not bounce back when pressed with your forefinger, divide the dough into thirds and let it rise at room temperature for 15 minutes.

7: Roll out the dough into a beef tongue patty, roll it up, and repeat.

8: Do it in order.

9: Place in a toast mold for the second fermentation.

10: Until double in size, swirl with egg wash and sprinkle with white sesame seeds.

11: Preheat the oven to 180 degrees Celsius, place the toast box on the penultimate layer and bake at 180 degrees Celsius for 30 minutes.

Extended information

Legend has it that around 2600 BC, there was an Egyptian slave who made cakes for his master with water and flour, and one night, before the cakes were baked he fell asleep and the oven went out. During the night, the raw flour cakes began to ferment and puff up.

By the time the slave woke up with a start, the loaf was twice as big as it had been last night. He hastily shoved the loaf back into the oven, figuring that no one would know that he had fallen asleep with a big grin on his face before his work was done. The pie was baked, and it was fluffy and soft.

Perhaps the flour, water, or sweetener (or perhaps honey) in the raw pastry had been exposed to wild yeast or bacteria in the air, and when they had been warmed for a time, the yeast grew and spread throughout the pastry. The Egyptians continued to experiment with yeast and became the world's first professional bakers.

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