toast

1

First mix the flour with water and yeast sugar. It's the same step as making ordinary bread. But we don't use any molds to make this bread. So you need less moisture.. Hehe steamed buns are almost the best

2

Wait until the fermentation is twice as large (just watch the making process of other breads) and knead it again into dough. Separated one by one in equal amounts, waiting for fermentation

3

I made it the size of an egg. Touch more oil on the iron basin

4

When the fermentation is almost complete, put it in the pan. Bake it on high fire. Put a bowl of water first and cover it. When the bread is cooked, it will be a bit like steamed buns. Then continue baking. Since each house has different fires, it will be fine until the bottom side of the bread is as brown as it wants to be fried

5

Because only the bread is low and has the color of bread. Just find another iron frame. It's just an iron ring with four legs. Pour the top of the bread and place it on the iron ring. Keep a distance of 3 to 4 cm from the pan. Then bake it over high heat. attention. Brush the surface of the bread with a layer of water. Then pour a little water into the pan and continue baking. Due to different families. You bake every 100 seconds to check if it is burnt

6

Keep the one side facing down and continue to bake it if it doesn't look good. But this is to watch the time. I baked it several times. It took a few times to open it and it was fine. Why do you think the temperature is the same? Just wait until the pan is very hot, put in a little water and it will boil immediately. Just put the bread down to bake. You can check it every 30 to 50 seconds

I came up with this based on the principle of the oven, because I don't have oven food at home. Don't bake too much each time. Just 6 to 8. You may not be able to do it well the first time. After all, I also do it with my heart, so it's okay to burn it the first time. It will be fine if you do it a few times, and make sure you need a little water every time you bake it. Just a little bit of 10ML is enough, and the bread needs to be washed with water. This way, the skin won't crack. The baked buns are like roasted buns in Xinjiang. I'm good. Try not to have too much water in the dough. You don't need oil. It looks oily when baked. This is suitable for making French sticks and European country breads. Go search for yourself, mine is just technology.