Kastar super soft toast(ka shi da chao ruan tu si )

Kastar super soft toast

Introduction:

"It's full of egg and milk. It's full of hands, it's full of rooms. In fact, there is not much interest in this rich flavor of bread. It's just such a soft toast that we have to try. Why are there bubbles on the surface of toast in the last two times? Is it all the result of slow fermentation under natural low temperature? Well, next time, heat them up and keep them from freezing. Hand knead noodles, even have the role of adjuvant treatment of cold. The day before yesterday, I felt cold and sweating. After a bit of kneading and beating, I felt a heat rising along my back. There seemed to be sweat on the tip of my nose, and I felt a lot of happiness all over. It's a pity that when I rolled the dough, I didn't take care and cut the surface of the dough. At the end of the fermentation, the roll opened its mouth. However, the dough is still growing well. Although there is no smooth skin and the heat is slightly higher, it does not affect the taste and flavor. It's really soft

Production steps:

Step 1: custard sauce: 1 egg yolk, 10 grams of fine sugar, 15 grams of high gluten powder, 65 grams of fresh milk

Step 2: pour all the ingredients into the pot

Step 3: mix well

Step 4: heat over low heat, stir continuously to form a paste, and remove from the heat

Step 5: cool the plastic film on the back cover and refrigerate for 60 minutes

Step 6: dough: 250g high gluten powder, 30g sugar, 1 / 2 tsp salt, 1 tsp dry yeast, 15g milk powder, 100g water, 25g butter

Step 7: pour the custard sauce and the dough other than butter into a large bowl

Step 8: knead well and add butter

Step 9: continue kneading until the film is pulled

Step 10: put into a bowl and ferment to twice the size

Step 11: divide into 3 equal parts, round and relax for 15 minutes

Step 12: roll it into an oval shape

Step 13: roll up

Step 14: put it into the toast box for final fermentation

Step 15: face up to 9

Step 16: Brush egg liquid on the surface

Step 17: put in the oven, middle and lower layer, heat up and down 180 degrees, bake for about 30 minutes

Step 18: release

Step 19: demould immediately

Step 20: take a look inside

Materials required:

Egg yolk: 1

Fine granulated sugar: 30g

GAOJIN powder: 250g

Fresh milk: 65g

Salt: 1 / 2 teaspoon

Dry yeast: 1 teaspoon

Milk powder: 15g

Water: 100g

Butter: 25g

Note: the fermentation time should be determined according to the actual temperature. When baking, if the surface is completely colored, tin paper can be covered on the surface to prevent excessive coloring.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Shi Da Chao Ruan Tu Si