1, prepare 6 eggs,120g sugar, break up and mix well.

2. Spread the tin foil on the baking tray and set the bread slices. My oven is small, and I can only bake four slices at a time. I use sliced bread of peaches and plums, a bag of 16 slices.

3. After the slices of bread are set, first brush the egg liquid evenly on the upward side, and try not to drip on the tin foil, which is easy to stick.

4. Preheat the oven at 200 degrees, bake the first side at 200 degrees for about 6 ~10 minutes, turn over and brush the egg liquid on the other side for the same time before baking. Control the baking time by yourself. Bake more if you want to be crisp, less if you want to be soft, and don't burn it!

Note: 1, egg liquid and sugar are actually not so fixed and do not need to be weighed. You can add more sugar if you like sweet.

2. If the egg drops on the tin, the bread will stick to the tin foil when it is turned over, and it is easy to stick the tin foil, which is not conducive to future baking. 3. It took me 200 degrees to preheat the oven 10 minutes. You can also preheat the oven according to the situation. 4. I baked at 200 degrees 10 minutes or so, and I can master this time by myself, as long as it doesn't paste.