Just as bread is a favorite in the West, rice is a staple food in Asia. Stomachs that like buns may not be able to get used to the fluffiness of bread, and throats that are used to bread may not be able to get used to the sweetness of buns.

Bread first originated in ancient Egypt. Legend has it that around 2600 BC, there was an Egyptian person who used water and flour to make cakes for his master, and one night he fell asleep before the cakes were baked and the oven went out.

During the night, the raw flour cake began to ferment and puff up. By the time the person woke up, the loaves were twice as big as they had been the night before. He hurriedly shoved it back into the oven, thinking that no one would know that he had fallen asleep before he had finished his work.

The loaves were done, fluffy and soft. Perhaps the flour, water, or sweetener in the raw pastry had been exposed to wild yeast or bacteria in the air and when they had been warmed for a while, the yeast grew and spread throughout the pastry.

The Egyptians continued to experiment with yeast and became the world's first professional bakers. The method of making bread was later brought back to Europe and to this day it has become an essential staple of the European diet.

Toast, rich in protein, carbohydrates, and a few vitamins and minerals such as calcium, potassium, magnesium, and zinc, are delicious, nutritious, easy to digest and absorb, and convenient to eat. Nowadays, toast brings people not only a delicious taste but also a sense of well-being.

Here are a few recipes for toast that you can make at home.

Hokkaido Toast

High gluten flour 300g

Milk 140g

Light cream 65g

Yeast 3g

Butter 25g

Sugar 40g

Salt 3g

Egg 25g

Step 1: Mix the ingredients and knead the dough until it is evenly smooth. The dough should be able to pull out a large film and not break easily.

Step 2: Divide the dough into two equal portions, roll it out and cover it with plastic wrap for 20 minutes.

Step 3: Take one portion of the dough and roll it out, fold in both sides

Step 4: Flatten and roll out the dough to the width of the toast mold

Step 5: Roll it out and line it up in the mold

Step 6: Place in a warm, moist place for the second fermentation until the mold is full, brush the top with egg wash.

Step 7: Preheat the oven to 170°C and bake on the lower tier for 35-40 minutes. Cover with tin foil when appropriate.

Hong Kong-style toast

High gluten flour 250g

Sugar 50g

Yeast 3g

Milk powder 8g

Salt 2g

Egg 30g

Butter 25g

Water 135g

Step 1: Mix all the ingredients except the butter and salt into a dough, then add the butter and salt

Step 2: Ferment for 1 hour, divide and relax for 30 minutes, shape into molds, and ferment for a final 1 hour until the molds are full. Slit the top with a razor blade and squeeze in the butter.

Step 3: Bake in the oven at 180° for about 30-40 minutes.