Toasted bread

Overview

It is difficult to tell the authenticity of the butter on the market now, and butter is also high in calories. I have been thinking of using vegetable oil instead of butter to make Western pastries. Although it doesn't have the aroma of butter and is not as soaked when made with vegetable oil, it still has the taste of bread. It is still a healthy love bread. Regarding tools for making Western pastries: I initially bought an oven because I wanted to make it myself, but after I bought it, I realized that it was really a waste of money. Kitchen electronic scales, cake molds (there are dozens and hundreds of them), electric beaters, manual egg beaters, egg splitters, shovels for mixing (fortunately, the shovel for de-icing the refrigerator can be used instead), sieves (the sieve for soy milk can be used instead), if you want to further develop, you have to consider, piping tips, piping bags, whipping cream, butter, jelly powder, meat floss, rum, cranberries, powdered sugar, etc. Regarding low-gluten flour: Just mix regular flour and cornstarch in a 4:1 ratio. There is no need to buy low-gluten flour. Generally, when making pastries, milk, oil, eggs, etc. are used instead of water, because adding water can easily make the flour gluten.

Tags

• baking
• corn starch
• egg
• sesame
• white sugar
• yeast
• milk
• plain flour
• salt
• vegetable oil

Ingredients

Steps

1. 1 Beat an egg in a basin, sift in ordinary flour and cornstarch, put the basin on a kitchen electronic scale and sift, then add sugar and salt; warm the milk, add yeast, stir evenly, and knead the flour into a smooth dough;

   

2. 2 After pressing the dough into a concave round, pour in vegetable oil; I forgot to take a picture earlier, so I borrowed it from my collection

   

3. 3 Put the dough into a bowl, cover it with a lid and let it ferment until it doubles in size; continue kneading the dough to squeeze out the air, divide it into as many pieces as needed, cover it with plastic wrap and let it rest for 10 minutes;

   

4. 4 Take a piece of loose dough, flatten it, and wrap it with filling;

   

5. 5 Press the wrapped dough into a round shape with the seam facing down, and make a few cuts on it to reveal the filling inside;

   

6. 6 After all the bread is done, put it into the baking pan and put it into the oven for secondary fermentation, which will take about 30 minutes;

   

7. 7 When fermentation has doubled, brush with egg wash, sprinkle with sesame seeds, and bake at 170 degrees in the middle and lower racks for 20 minutes.

   

8. 8 It’s delicious~~~~