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30 days
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View count (last 69 days): 5K → 8.5K
Editor's note
Eggless and dairy-free white toast that's gaining traction in Chinese-speaking regions for its no-knead simplicity and beginner-friendly approach. The coconut oil substitution and fermentation technique offer useful applications for high-volume bread production and allergy-friendly café operations.
食譜：
模具尺寸：10*20*11釐米
450克白吐司一個
1杯=200毫升
麵糰：
高筋麵粉280克（2+1/3杯）
水180克（3/4倍+2大勺）
白糖30克（2大勺）
酵母3克（3/4小勺）
鹽3克（1/2小勺）
椰子油或食用油30克（2大勺）
烤箱充分預熱後
180°C
烘烤32分鐘
（此時間溫度僅做參考，請根據自家烤箱情況，看麵包皮色，靈活調整）
第一次擀開尺寸：
寬10～12釐米
長20～22釐米
第二次擀開尺寸：
寬7釐米
長35釐米
Recipe:
Mold dimensions: 10*20*11 cm
One 450g white toast loaf
1 cup = 200ml
Dough:
280g bread flour (2 + 1/3 cups)
180g water (3/4 + 2 tbsp)
30g sugar (2 tbsp)
3g yeast (3/4 tsp)
3g salt (1/2 tsp)
30g coconut oil or cooking oil (2 tbsp)
Preheat oven to 180°C
Bake for 32 minutes
(This time and temperature are for reference only. Please adjust according to your own oven and the color of the crust.)
First rollout dimensions:
Width 10-12cm
Length 20-22cm
Second rollout dimensions:
Width 7cm
Length 35cm
