ToastPizza

Ingredients: Whole wheat toast...2 slicesTomato sauce......2 tablespoons (2 bags of canned tomato sauce)Mushrooms......1-2 pieces (can be shiitake or portobello mushrooms)MushroomsorMushroomswill do) Vegetables diced...as needed (peas, corn, carrot granules)Peas，Corngrains, and carrot granules)Carrotsgrains)Tunacanned......as neededCheese shreds......as neededMethod:

Milk

　　ToastIngredients: High-gluten flour 500 grams, yeast powder 8 grams, egg liquid 50 milliliters, milk 300 milliliters, salt 10 grams, sugar 50 grams,

Buttermelted butter 50 grams, a little egg liquid (for brushing on the surface of the bread)Milk Toast methodMilk toast ingredientsMilk toast ingredients: Put all ingredients except butter into a bread machine;

Mix well until the dough reaches the extensible stage;

Allow the dough to rise to twice its size;

Add butter and knead into smooth dough;

Divide the dough equally into 6 portions;

Roll each portion into a rectangular shape, wrap it up, and place in a bread pan;

Ribbon

Roll out the dough into a rectangular shape, roll it up, and place it in a bread pan;

Milk toast processRibbon-shapedRoll out the dough into a ribbon shape, wrap it up, and place it in a bread pan;

Ribbons

Preheat oven to 180°C; after fermenting to 80% fullness, brush with egg wash;

For some reason, recently baked breads have been somewhat deflated and not visually appealing.

Couldn't resist taking extra photos of the internal structure.

Milk's nutritional value

Milk is fresh cow's milk that has been filtered and pasteurized after adding homogenization, preserving all nutrients contained in it. It closely resembles human nutritional needs, is easy to digest, and absorbable.Milk proteins, mainly casein, account for 80%-86%, followed by lactalbumin and lactoglobulin, with blood albumin and immunoglobulins also present, containingProteinComposition, mainly (casein), accounting for 80% to 86%, followed by (whey protein) and (lactoglobulin), and also containsBlood(alpha-casein) and (immunoglobulin), among these proteins, all contain