Custard soft toast(ka shi da rou ruan tu si )

Custard soft toast

Introduction:

"I prefer moist and soft toast. The toast with custard sauce is soft and mellow. I know it's what I want. I wanted to use the oven to make it, but several friends around me bought a toaster, waiting for the good news of my successful experiment, so I had to fight with the toaster! It's a long way to go

Production steps:

Step 1: put all the ingredients into the pot.

Step 2: mix well with a hand beater.

Step 3: cook over low heat and stir to make a paste. Cool after boiling, cover with plastic wrap and refrigerate for 1 hour.

Step 4: except for butter, put all the ingredients and custard sauce into the bread barrel, set the "dough mixing" program (my bread machine program is 8), press the start / stop button, knead the dough for 20 minutes, and knead it into a smooth dough.

Step 5: after 20 minutes, the bread maker stops kneading. At this time, press the start / stop key to stop the dough mixing process, and add butter softened at room temperature. The program of "sweet bread" is set for the bread maker (my bread maker program is 5), the weight is 750 grams, the color is "light", the time is 2:50 minutes, press the start / stop key to start.

Step 6: when the screen shows 2:15, the toaster stops stirring. At this time, take out the dough, take out the stirring stick, knead the dough round by hand, and put it back into the bread barrel for fermentation. (if the industrious person can beat the dough for 4 minutes, put it back in the bread barrel at 2:11 to ferment.)

Step 7: fermented dough.

Step 8: don't worry about anything. When all the procedures are finished, the bread will make a "drip" sound, and it will be OK.

Step 9: put on heat-resistant gloves, take out the bread barrel (don't use your hands directly, one of my friends was scalded), and put the bread on the baking net to cool.

Step 10: after cooling, you can slice and eat, sometimes with homemade yellow peach sauce, ash is often good drop! Put it in a fresh-keeping bag or sealed box for 1-3 days. It's still very soft.

Materials required:

Egg yolk: 1

Jinxiang GAOJIN powder: 300g

Fresh milk: 70g

Yeast: 5g

Milk powder: 20g

Milk: 125g

Salt free butter: 30g

Fine granulated sugar: 40g

Note: don't boil the custard sauce too thick, keep some water, because it will be drier after refrigeration.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Shi Da Rou Ruan Tu Si