Don't just boil porridge with oats, add 3 eggs, nutritious, delicious and not easy to get fat, and eat them once for a week

【Oatmeal toast】

1. Ingredients: 100g of oatmeal, 300g of flour, 3 eggs, 3g of yeast powder, 20g of sugar, 1 handful of raisins, appropriate amount of salt, appropriate amount of cooking oil.

Second, the preparation of oat toast:

1. Prepare all the ingredients, pour the oatmeal into a basin and rinse it with water first. Then soak in water for another 5 minutes to allow the oatmeal to absorb enough water and make it soft, so that it will taste better. When the time is up, take out the oatmeal, drain the water, put it in a basin, and crush the soaked oatmeal with a gentle pinch of your hand. Then crack the eggs into the oatmeal, add 3g of yeast powder, 20g of white sugar, and stir well with chopsticks.

2. At this time, add a little salt, stir well, then pour the flour into the basin, and continue to stir well with chopsticks. Stir until there is no dry flour, then you can start kneading the dough and kneading it into a softer dough. Cover with plastic wrap and let rise until twice as large.

3. At this time, let's prepare some of our favorite nuts to match in it, put 1 handful of raisins into a bowl, add 1 handful of flour, and grab and wash the raisins with your hands. Then rinse off with water.

4. When the dough is ready to rise, take out the dough, sprinkle a little dry flour on the panel, and knead the dough first to exhaust. After kneading into the original size, divide it into 4 equal parts, and then knead each agent into a ball. Take a dough and roll it out with a rolling pin to shape a cow's tongue and roll it up from one end. Then use a rolling pin to roll it out from one end, repeating about 3 times to make the toast more layered. Roll out the cow's tongue one last time, then sprinkle the raisins evenly on top and roll them up again. In this way, all the dough is ready, and set aside for later use.

5. Prepare a mold and spread a layer of oiled paper on the bottom to facilitate demoulding. The mold is also brushed with a layer of cooking oil to prevent sticking, then the finished dough is placed in, covered with a lid, and fermented for a second time for 10 minutes. When the lid is lifted, the dough is visibly fermented and grows larger.

6. Take a small bowl, beat an egg yolk in it and stir it with a brush. Then brush the bread dough with a layer of egg yolk liquid, sprinkle with a layer of black sesame seeds, and a layer of desiccated coconut to increase the texture of the bread. Cover the lid, put the mold into the steamer, pot on cold water, bring the water to a boil, and continue to steam over medium-high heat for 40 minutes.

7. When the time is up, remove the lid of the pot, take the mold out, and remove the lid, which has a very nice caramel color inside. Because we use medium-high heat when steaming, it is fragrant and beautiful. After cooling slightly, the inverted buckle is removed from the mold, and then the oil paper is removed, which is particularly soft. In order to make it easier to eat, we cut it into thick slices with a knife, and when you eat it, you can add fried eggs, lettuce, or spread some of your favorite sauces, and go together, which is nutritious and delicious. And with raisins added to it, it's really delicious.