Kastar twist bread(ka shi da niu jie mian bao )

Kastar twist bread

Introduction:

"It's my first time to make casita bread. It's really worthy of the reputation. It's very soft to say. This time the dough is very soft, so we have to use hand powder when shaping, otherwise it will be very sticky. The amount of milk is a little too much, so it should be reduced by 10-15g, because kastar sauce has a lot of water. Therefore, the liquid amount of dough must be added slowly. I didn't think about it carefully this time! Today, I opened the golden non stick baking dish of Sanneng. It's really non stick and easy to use. This kink bread is a little chubby. Next time, I'll make it with 240 grams of flour. I find that I like making plastic bread very much now. It's very interesting

Production steps:

Step 1: put the milk and eggs in the bread barrel.

Step 2: put the milk and eggs into the bread barrel.

Step 3: pour in flour, put salt in one corner, sugar powder in the other corner, yeast in the middle, kastar sauce, and start the kneading process.

Step 4: knead until the rough film can be pulled out.

Step 5: add softened butter and continue kneading.

Step 6: knead until smooth and tough film is pulled out.

Step 7: round and put into the basin.

Step 8: round and put into the basin.

Step 9: cover the fresh-keeping film and ferment to 2-2.5 times the size. Press it with your fingers. If the finger mark does not retract quickly and will not collapse, it means that the fermentation is good.

Step 10: take out the dough, exhaust gently, divide into 8 equal parts, each about 69 grams. Roll round, cover with plastic film and relax for 15-20 minutes.

Step 11: take out the dough, exhaust gently, divide into 8 equal parts, each about 69 grams. Roll round, cover with plastic film and relax for 15-20 minutes.

Step 12: take a portion of dough, gently roll it open, open the four corners, and roll it into a rectangle.

Step 13: take a portion of dough, gently roll it open, open the four corners, and roll it into a rectangle.

Step 14: turn over, turn over 90 degrees, thin the bottom edge and roll it up. Pinch the joint tightly.

Step 15: rub long strips, not once, but step by step.

Step 16: take one, rub it again, and put it in an inverted 6.

Step 17: hold the bottom of the reverse six in your left hand, like turning left.

Step 18: insert the top half of the inverse six into the circle.

Step 19: after inserting, it's like this. Pinch the interface tightly.

Step 20: put into the baking tray.

Step 21: second fermentation to double the size. Mix the egg liquid and water according to the ratio of 1:1, brush on the bread, sprinkle with white sesame.

Step 22: put it in a preheated oven with a cup of hot water at the bottom of the oven. Middle layer, heat up and down, bake 180 degrees for about 20 minutes, color the surface and cover with tin foil.

Materials required:

Bread flour: 155g

Medium gluten flour: 100g

Custard sauce: 83g

Salt free butter: 15g

Whole egg liquid: 40g

Powdered sugar: 35g

Salt: 2G

Yeast: 3 G

Milk: 130g

Peeled white sesame: a little

Egg liquid for surface decoration: a little

Note: the liquid content is added according to the water content of kasida sauce and the water absorption of flour. If the dough sticks to your hands, you can use your hands to stick the flour. When baking, put a cup of hot water on the bottom of the oven to make steam, which makes the bread softer. The baking temperature is adjusted according to the oven temperature.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ka Shi Da Niu Jie Mian Bao