For us, "toast" is an exotic product, and its appearance rate in China is not high, at least in inland areas. In most cases, it is eaten as a snack. I believe that most foodies, when they first hear "toast", often look confused and don't know what it is.
In fact, to put it more popularly, "toast" is a kind of western-style bread, mostly square, long or long dome, with smooth appearance, soft and delicate interior, elastic texture, wiredrawing when tearing and slag-free when cutting.
But it is worth noting that in European and American countries, whether sliced or not, it can only be called "bread" for the time being. Only by slicing, baking in a toaster, smearing with butter, jam, condensed milk and other ingredients can it be considered as "toast" in the true sense.
Just like the most classic "sandwich" in the west, it is made of toast with ham slices, cheese or jam.
Of course, China doesn't pay so much attention-as long as it conforms to the making process of toast, we can call it "toast bread" or "toast slice". It's not only the difference between "appellation" and "definition", but also the different toast practices and ingredients in different regions, such as China's Hong Kong-style toast, Japanese Hokkaido toast, Singaporean sweet coconut sauce toast and so on. There are hundreds of kinds of toast, each with its own characteristics.
Why is toast so expensive? Many foodies find that the bakery's "toast bread" often sells for more than ten yuan a pack, and the higher-end bread can even reach several hundred yuan, which is much more expensive than "ordinary bread". Some people even compare it to milk tea, mocking it for marketing and packaging at a very low cost, and abruptly making bread slices "unaffordable", which is completely harvesting the "IQ tax" of foodies. In fact, "toast" is not divorced from the category of bread, but there are still some differences between the two.
For example, to make bread, all you need is simple water, salt, yeast, improver and high-gluten flour, of which flour is the most valuable. When making "toast", it is on the basis of these basic materials, plus sugar, eggs, butter, milk powder and other ingredients, which are much more expensive than flour. In addition, the bakery also has labor, water and electricity, decoration, rent, equipment and other costs. Only "cheap bread" can make a profit, and it will take a long time to earn back the cost-so the high price of toast is inevitable.
Preservation of toast, whether it is toast or bread, many foodies will always refrigerate it in the refrigerator after buying it home, but it often backfires, because bread will lose water as a whole if it is left in a low temperature environment for a long time, and it will eventually taste dry and firewood. Therefore, the best way to preserve it is to seal it with a packaging bag and store it at room temperature, or-eat it in your stomach at one time.
Of course, if you can't finish eating it, you can freeze it completely. When you want to eat it, put it in the microwave oven and heat it for half a minute at most, and you can enjoy it again.
It has to be said that a kind of delicious food can still be very popular in the case of "value overflow"-what's more, the cost of "toast" is really not low. Having said so much is not to emphasize the "noble theory of eating toast", but to make you understand why toast is so expensive and its "essential difference" from bread. At least the next time you buy toast, you won't feel "unworthy" again.