Kastar super soft toast
Introduction:
Production steps:
Step 1: in the seasoning is the formula of kastar. Put all the ingredients into the pot, stir them evenly with light blue, then cook them over low heat and stir them into a paste, cool them, cover them with plastic film, and refrigerate for about 60 minutes.
Step 2: cool, cover with plastic wrap, refrigerate for about 60 minutes and set aside.
Step 3: put the ingredients except butter into the mixing tank together with kastar sauce.
Step 4: stir into a slightly smooth dough and add butter.
Step 5: beat until the dough is malleable.
Step 6: cover it with plastic wrap and make it twice as big in warm places
Step 7: cover it with plastic wrap and make it twice as big in warm places.
Step 8: exhaust, divide into 3 parts, round and relax for 15 minutes.
Step 9: roll it into an oval shape and fold it 1 / 3 on the left and right, as shown in the figure.
Step 10: roll it out again, turn it over and roll it up.
Step 11: molding.
Step 12: final fermentation, 9 points full. Middle and lower, 180 degrees, 30 minutes
Materials required:
High flour: 250g
Fine granulated sugar: 30g
Salt: 1 / 2 spoon
Yeast: 4 g
Milk powder: 15g
Milk: 110g
Butter: 25g
Egg yolk: 1
Note: I use 385 grams of egg mold, 450 grams of toast mold can also use this formula.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Ka Shi Da Chao Ruan Tu Si
Kastar super soft toast
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