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This is my first time trying to make [Chinese] toast, and the toast turned out to be so soft. I ate all this toast today. It was sandwich toast for breakfast, the toast I made for lunch was spread with my own [Earl Gray Milk Tea Sauce], and the afternoon tea was spread with a layer of salad dressing and homemade meat floss. I really like this toast. This toast can be described with this word [thin crust and delicious filling], which is a Cantonese adjective. Normally, I would cut off the crust when eating toast, but this kind of toast is really reluctant to cut off the crust. So I made Chinese toast for two days in a row. I ate this myself and the next day I made dried blueberries to give to friends. The crust is so soft that it falls apart when pinched lightly. There are two types of Chinese varieties: room temperature and refrigerated. [Room Temperature Medium Seed] The medium seed part needs to be fully fermented, so the fermentation time is relatively long. Generally, you can make the dough before going to work, wait until you get home from get off work and the dough will be ready, and then continue to use the main dough - kneading - fermentation - relaxation - shaping and finally fermentation before baking. [Refrigerated Chinese Seed] The refrigerated Chinese Seed can be kept in the refrigerator for more than ten hours, put it in the refrigerator overnight and then make it in the morning. Or the prepared Chinese Seed made in the morning can be put in the refrigerator and cooked after returning home in the evening. The refrigerated Chinese seeds do not need to be warmed up after being taken out and can be used directly.
