How to make low-calorie basic toast, soft and stringy, can it be eaten as a staple food?

How to make low-calorie basic toast that is soft and stringy and can be eaten as a staple food?

Seeing a request, Hua Hua thought about making one. Basic white toast, as long as it is soft and fragrant, it is delicious after being cut into slices. The bread was made last night, as usual. After it cooled down, I put it in my pocket and sealed it tightly, and let it sit overnight.

The actual internal structure, which can only be seen during breakfast today, is the only criterion to determine whether this toast recipe is worth enjoying. After peeling it apart along the texture, it can be brushed, very soft, and the structure is swollen, which is very successful.

I make toast, and I don’t like to cover it. I like to see the dough that has fermented better slowly expand, forming a roof of toast. When cutting it into slices, I can cut it freely. Thick slices of toast, add cheese slices, and make a simple breakfast. It’s that simple.

Then Huahua will share with you this basic toast. One piece of toast is very suitable for a family of three. You can also make 2 toasts at a time, so I will follow my own recipe. , just double the amount of food. Soft and pullable basic white toast food preparation: 50g high-gluten flour, 1g yeast, 50g cold water (yeast) 240g high-gluten flour 3g yeast 3g eggs 55g milk 90g unsalted butter 20 Grams of sugar 35 grams of salt 2 grams of toast box A method of making: Step 1

First mix 50 grams of high-gluten flour, 50 grams of cold water and 1 gram of yeast, mix with wooden chopsticks and then cover the fresh-keeping bag , put it in a warm place to ferment for about an hour. I will use an electric oven and set it to 38 degrees to ferment for one hour.

A good friend asked me what kind of high-gluten flour I use. Nowadays, Meimei high-gluten flour and Xinliang high-gluten flour are both good on the market. The one I commonly use is Xinliang bread flour, which is relatively cost-effective. The second step

The yeast must be fermented in time. When fermentation occurs, honeycomb-shaped bubbles will form and there will be a slight yeasty smell. Put all the food except unsalted butter into the bread machine with the liquid on the bottom and the solid on the inside, and finally pour in the yeast. 55 grams of raw eggs is basically 1 and 1/3 eggs. Cover the plastic bag with the remaining egg liquid and use it to wipe the surface of the bread later. Step 3

Set the bread machine to knead the dough and knead it for 20 minutes. Use this time to soften 20 grams of unsalted butter on the radiator. When the time is up, add the softened unsalted butter and knead again for 15 minutes. The kneaded dough has a lot of water and is relatively sticky to your hands. This is normal. There is no need to adjust the secret recipe casually! ! ! Step 4

Put the dough into a container, set the electric oven to 38 degrees, and ferment until it doubles in size. I fermented it for about an hour and a half. After fermentation, pour the dough on the chopping board and roll out the exhaust pipe. The dough is still wet. If it is too sticky, sprinkle a small amount of wheat flour on the chopping board and use a scraper to scoop up the dough during the rolling process. Step 5

After the dough is vented, divide it into three equal parts. Some netizens asked before what a scraper is. Here is an illustration. It is a healthy one. When shopping online, type cake baking spatula to find it. Roll out the dough, roll it up, stand it up, roll it out and roll it up again, repeat this 2 times, and put it in the toast box. Step 6

Some procedures are to roll it out and then fold both sides to the middle and then roll it up, that's okay. When I do this, the toast has many layers and is still soft. The key is to prepare the prescription accurately and mix the noodles in a timely manner.