1. Prepare ingredients: corn oil, high-gluten flour, old noodles, white sugar, salt, yeast, pure milk, eggs.
2. Put all the ingredients in the bread bucket in the order of liquid first.
3. Start the two kneading procedures for 20 minutes to make the dough enter the expansion stage. Pull out the glove film with a hand to puncture one place, and the broken place becomes a round and smooth section.
4. Wrap the bread bucket with plastic wrap for basic fermentation at room temperature.
5. After an hour, the dough has risen. I like to put the bread bucket in the refrigerator freezer for refrigerated fermentation: in this way, the dough will be softer and more explosive.
6. Put it in the refrigerator and continue to ferment.
7. This is the situation where the dough in the bread bucket grows wildly after 24 hours.
8. Pour the dough on the chopping board.
9. Light par exhaust.
10. I divide the dough into three parts (one part I make Yamagata toast, one part I make Midixiang egg bread, and one part I make black diamond toast cake).
11. I divide the largest portion into three doughs and knead and let them sit for 15 minutes.
12. Cover the dough with plastic wrap and let it stand.
13. Take out a dough and roll it into an oval shape with a rolling pin.
14. Roll all three into an oval shape, cover with plastic wrap and let stand for 15 minutes.
15. Take a piece of dough, roll it out, and roll it into 2.5 to 3 turns.
16. The three are rolled and put into a toast mold for secondary fermentation.
17. Bake in the oven when it is eighth full.
18. Preheat the oven at 180°C for 10 minutes, and bake up and down for 45 minutes. Note that during this period of 10 minutes, remember to cover with tin foil to prevent the top from being burned.
19. This is how the toast is soft and silky after being baked.
