Custard sauce brown sugar toast(ka shi da jiang hong tang tu si )

Custard sauce brown sugar toast

Introduction:

"I've bought the bread maker for more than half a year, but I haven't made a few bread. The main reason is that it's too difficult to ferment in winter. Ha ha, it's not an excuse for me. So many of our gourmet friends are still doing it in full swing, no matter what the reason. Anyway, I didn't do it. The weather is getting hotter and hotter, and I've been making bread for many years. I lost a chieftain model on the Internet, so I'm broke Teng up, done twice, this is the second product map. The first time was really depressing. It was fermented for the second time. But I didn't think I was bothered by waiting by the oven. So I went to bed to read for a while. After reading for a while, I fell asleep. I can't blame it. It's more than 11 o'clock at night. It's conceivable that the dough shrank as soon as it was fermented for the second time. After baking, it was dry and then turned on again I started my second attempt. In order to knead the dough into a glove like film, I was tired. I kneaded it for nearly an hour, and the shell was warm. I thought it would die that day in my cold blood. Fortunately, I used it again in a few days, and I can still serve me! This recipe is a reference to Mr. Meng's "kasida sauce super soft toast". As for me, I changed it a little with the existing materials at home. It's also very soft! "

Production steps:

Step 1: put all the ingredients of kastar sauce into a bowl and mix well with an egg beater.

Step 2: put it into the pot and stir fry over low heat until thick.

Step 3: cool after serving, cover with plastic wrap and refrigerate for 60 minutes.

Step 4: put the ingredients of the main dough into the toaster together with the custard sauce.

Step 5: stir into a dough that can pull out a large film for basic fermentation.

Step 6: after one hour, the fermentation is successful.

Step 7: put the dough on the panel sprinkled with hand powder to exhaust.

Step 8: divide into three dough, roll round, cover with plastic film and relax for 15 minutes.

Step 9: roll it into a tongue.

Step 10: roll it into a roll and put it into the toast mold.

Step 11: put into the oven for the second fermentation.

Step 12: fermentation is completed after 40 minutes.

Step 13: brush the egg.

Step 14: put into the preheated oven.

Step 15: 190 degrees for 30 minutes.

Materials required:

Egg yolk: 1

Brown sugar: 10g

High gluten flour: 250g

Fresh milk: 65g

Salt: 1 / 4 teaspoon

Yeast: 1 teaspoon

Milk: 120g

Olive oil: 20g

Note: 1, my bread machine in order to knead out the dough can pull out a large film, turn for nearly an hour. 2. Roll the dough into a roll and put it in the toast mold. The interval between the dough should be even. I forgot, but later I remembered. 3. For the second fermentation, I put the temperature knob of the oven at about 35 degrees. 4. After baking in the oven for 20 minutes, I saw that the bread had been colored, so I covered the toast box with tin foil.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ka Shi Da Jiang Hong Tang Tu Si