1. First, we mix the flour and water in the soup in the pot
2. Stir until you can’t see the flour, turn on a low heat, stir while being careful to paste the bottom, turn off the heat immediately until it has a consistency similar to BB rice paste, or you can measure it by yourself with a needle thermometer. The rice paste will leave at about 65 degrees. Fire, prepare yourself a basin of cold water, soak the bottom of the pot in cold water, quickly stir the rice cereal to cool down
3. When it's done, let the rice paste cool and add it to the main dough to knead
4. Add all the ingredients of the main dough to the soup paste and start kneading
5. The dough is almost kneaded and taken out for inspection
6. This time we are going to make toast. The membrane needs to be kneaded to the complete stage, that is, after the membrane is stretched, the membrane is uniform and the edges of the holes are not jagged.
7. Divide the dough into three equal parts, take one part and start shaping
8. Flatten the dough and roll it into an oval shape
9. Roll up the dough, as shown
10. Reshape it again and roll it into a strip, as shown in the figure
11. Roll up as shown
12. Put the rolled dough in the toast box, put it in the oven to ferment, remember to put warm water to keep the humidity
13. Ferment until the toast box is about 8 minutes full and then put it into the oven, preheat the oven at 180 degrees, and bake for about 45 minutes
14. About 12 minutes or so, the toast will be colored. At this time, it will be covered with tin foil. If it is too late, the top of the toast will be colored too deeply, so it won’t look so good.
15. After the oven is out, lightly shake the toast box a few times, pour it out from the side and place it on the grill to let cool
Tips:1. The soup can be made one night in advance and put in refrigeration, the effect is even better.\n2. Because the toast is high and easy to color, the tin foil can be covered with two more layers, no problem.
