Basic white toast

instead, winter prefers to make bread because it is cold in the house, without fear of overheating, causing fermentation and fermentation, and difficult to ferment. moreover, the face of toast is the most exerciseful, not only to let you do one thing in complete silence, but also to truly understand each and every state of the noodle in the process, after all. in order to be able to make more meat, i split into little toast, and a 450g toast is too big, but it's just the right water cube

Recipe Recommendations

flour 200g
eggs one
sugar 30g
butter 30g
water 140g
yeast 3g

sweetening
baking
several hours
ordinary

Steps for Basic white toast

All powders and liquids except yeast, butter

Scratch it in a smooth face. Just a little bit

Scratch the yeast into it, merge it, and then put it in the softened butter

It's full. It pulls out a thinner piece

It'll be an ellipse, from top to bottom

Shut the door and ferment in the mold

You can bake it in the oven when the fermentation is eight, 190 degrees and 15 minutes