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

Kastar super soft toast

Introduction:

"The secret of super soft toast is to add kastar sauce, which is similar to the effect of" soup seed ". The flour is gelatinized to achieve the effect of increasing water absorption, which can make the bread soft, elastic and delay aging. Today's kastar super soft toast is the first kind of soup toast I made. Even without light cream, it tastes mellow, delicate and soft, no less than Hokkaido toast. After a while, the skin has been wrinkled. It's really soft! Only one fermentation can make soft and delicious bread, don't believe to try it

Production steps:

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

Step 2: first make the custard sauce, put the ingredients into a small pot, and then mix it well

Step 3: cook over low heat and stir until mushy. Remove from heat, cool and refrigerate for about 1 hour

Step 4: dough material: 300g high gluten flour, 30g sugar, 2G salt, 3G yeast, 15g milk powder, 120g milk and 25g butter

Step 5: put the dough ingredients into the bread barrel except the butter, and then add the custard sauce

Step 6: after 20 minutes of dough mixing, check the dough and add butter to the dough again for 20 minutes

Step 7: after 20 minutes, the ball has come out of the membrane

Step 8: take out the dough and divide it into three parts, then roll it round, cover it with plastic wrap and relax for 15 minutes.

Step 9: after 15 minutes, roll the loose dough into tongue slices

Step 10: roll up and down again

Step 11: then put it in the bread barrel

Step 12: then put it in the bread barrel

Step 13: select the toaster fermentation function, ferment for 1 hour, when the fermentation is full of 8 minutes, brush with egg liquid, then start the toasting function of the toaster, select medium color, weigh 750 grams, and bake for 30 minutes

Step 14: select the bread machine fermentation function to ferment for 1 hour, when the fermentation is full of 8 minutes, brush the egg liquid, then start the baking function of the bread machine, select the medium color, the weight is 750 grams, and bake for 30 minutes

Step 15: take it out to cool, turn it upside down and demould it, put it to hand to cool, and seal it with fresh-keeping bag

Materials required:

High gluten flour: 300g

3G: yeast

Sugar: 30g

Milk: 120g

Salt: 2G

Butter: 25g

Egg yolk: 1

Fine granulated sugar: 10g

Note: when cooking kastar sauce, make sure to use low heat, so as not to paste the pot. After boiling, let it cool, and then put it in the refrigerator.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ka Shi Da Chao Ruan Tu Si