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

Kastar super soft toast

Introduction:

"It's easy to make toast, but it's the most difficult bread to make. This super soft toast is another toast highly praised by baking lovers. The recipe comes from Mr. Meng

Production steps:

Step 1: put all the ingredients in the small milk pot.

Step 2: mix well with egg beater.

Step 3: boil over low heat and stir with egg beater until mushy. Take out to cool, cover with plastic film, refrigerate for 60 minutes and set aside.

Step 4: prepare all the ingredients of the main dough and remove the custard sauce from the refrigerator.

Step 5: put all the ingredients except butter in the main dough into the inner barrel of the bread maker, in the order of liquid before solid. Sugar and salt are placed diagonally. Milk powder and custard sauce are placed diagonally. Dig a hole in the middle of the flour, put in yeast and cover with flour.

Step 6: start the dough mixing procedure of the bread maker. After one procedure (15 minutes), the dough is basically smooth. Put in the softened butter and start a dough mixing procedure again.

Step 7: after the third dough mixing procedure, the fourth dough mixing procedure lasted for 10 minutes. To terminate the procedure, take a small piece of dough and unfold it slowly, presenting a large glove like film that is not easy to break, and then stop the dough blending (the actual dough is 55 minutes).

Step 8: take out the dough from the bread maker, put it into the bowl again and cover it with plastic film.

Step 9: ferment at low temperature in the oven and monitor the temperature with a thermometer.

Step 10: after 60 minutes of fermentation, the dough looks like it. At this time suddenly something had to go out, had to take out the dough, put room temperature (17 degrees).

Step 11: when you come back in the evening, the dough will ferment at room temperature for another two and a half hours. At the end of fermentation, the volume of dough becomes 4 times of the original. Dip your finger into the surface and insert a hole in the middle. The hole does not retract immediately and the surrounding surface does not collapse, indicating that the fermentation degree is just right.

Step 12: take out the dough, weigh it after exhausting, evenly divide it into 3 parts, roll it round and relax the plastic film on the back cover for 15 minutes.

Step 13: flatten the dough and roll it into an oval shape.

Step 14: after turning over, roll up from up to down and pinch the necking.

Step 15: put three rolls into the toast mold.

Step 16: cover with plastic film, ferment twice in oven, and monitor the temperature with thermometer. Keep a bowl of hot water moist.

Step 17: ferment until the mold is 9% full (the temperature changes between 28-40 ℃, ferment for about 100 minutes).

Step 18: evenly brush the surface with a layer of whole egg liquid.

Step 19: preheat the oven at 200 degrees, heat 180 degrees and 190 degrees, then bake at the bottom for 30 minutes. If the second fermentation is successful, the bread will grow higher than the mold surface within 10 minutes of baking. When the color on the surface reaches the required color, cover the tin foil in time (according to previous experience, my oven is very hard to heat, I not only covered the tin foil, but also lowered the heating temperature by 30 ℃).

Step 20: demould immediately after being out of the oven, cool it to room temperature, and seal it with fresh-keeping bag.

Materials required:

Egg yolk: 1

Soft sugar: 10g

Jinxiang high gluten flour: 15g

Fresh milk: 65g

Milk powder: 15g

Water: 100g

Salt: 1 / 2 teaspoon

Instant yeast powder: 1 teaspoon

Butter: 25g

Note: 1. High gluten flour is the basis of bread success. It's a golden statue with good reputation to make toast. The texture and toughness of the dough are different from those of Huishi I used to use before. 2. Basic fermentation is the key to the success of bread. Today, I didn't use a toaster. I was going to use an oven for low-temperature fermentation to observe the effect. However, due to the temporary situation, the dough was first fermented in the oven at low temperature (28-40 ℃) for 60 minutes, and then naturally fermented at room temperature (17 ℃) for two and a half hours. The fermentation time was much longer than before. When uncovering the preservative film, the dough looks fat, round and shiny, which makes people love it. Practice has proved that the effect of low-temperature fermentation in oven or room temperature fermentation is much better than that of high-temperature fermentation in toaster. 3. The second fermentation is the guarantee of the success of bread. In the past, I didn't use a thermometer to monitor the second engine. In fact, I now know that the oven temperature was too high at that time, almost 50 degrees. Moreover, frequent replacement of hot water leads to too much moisture in the dough, so the secondary effect is always not ideal. Practice has proved that the thermometer monitoring temperature between 28-40 degrees, the hot water in the oven cool after it can be replaced. 4. The leftmost peak of toast is slightly lower than the other two peaks. The reason may be that during the second fermentation in the oven, I put the toast box to the left (as can be seen in the figure in step 16), because the water bowl and thermometer should be reserved on the right. Maybe the temperature on the left side is low, so the degree of fermentation is different. Next time you should put the mold in the middle.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Shi Da Chao Ruan Tu Si