Corn Oil Unsalted Toast Bread

Mix flour, milk powder, and water in a 1:1:4 ratio, and heat in a pan until it becomes a paste.

Put it in the refrigerator for more than two hours.

Tangzhong, milk powder, eggs, flour, high-sugar yeast, baking soda, and sugar are mixed.

Knead into a dough.

Add the corn oil in batches.

Rub.

The second time I added corn oil, I added it about five or six times.

Knead for about 20 minutes. Not particularly thin, but this effect is enough.

Place into the container. Wait for fermentation.

The weather is very hot, and I gain weight in just one hour.

Pour directly onto the cutting board.

Divide into four parts.

Take a portion and roll it into a long strip.

Roll up along one side.

Roll it up.

Roll it thin again.

Roll into a long strip.

Repeat the above action.

Rolled into a roll, I rolled it four times, this way the bread has rich layers.

Place into the mold (450g).

Ferment until it doubles in size. Preheat the oven to 200°C for 10 minutes, then bake at 180°C for 35 minutes.

Ding!

Soft toast.

Add some chocolate sauce.

It can be made very soft even without butter and cream.

Rolling several layers has a very good effect.

Let's start eating toast!