Kastar packing(ka shi da pai bao )

Kastar packing

Introduction:

"Kastar paibao ~ ~ with kastar sauce, it's very soft. It's delicious even if you don't clip anything."

Production steps:

Step 1: add all the ingredients with custard sauce, remove the butter and put it into the bread barrel, and then knead it with oil until the expansion stage (the method of adding custard sauce: 1 egg yolk + 10g sugar + 15g high flour + 65g milk, stir evenly and heat it over low heat, stir until thick while heating, then remove the heat, and refrigerate for more than 1 hour for standby ~, you can make it at night, and refrigerate it in the refrigerator)

Step 2: ferment to twice the size

Step 3: take out the cutting board and exhaust

Step 4: divide into 6 parts, cover with plastic film and relax for 15 minutes

Step 5: shaping into row bags~

Step 6: carry out the second fermentation, brush the yolk liquid after twice the size.

Step 7: put in a preheated 180 bottom oven, middle layer, 20 minutes

Step 8: take out the baking net to cool before eating~

Step 9: my baby likes to eat with meat floss

Materials required:

High flour: 140g

Sugar: 20g

Salt: 1g

Milk powder: 10g

Water: 50g

Dry yeast powder: 2G

Salt free butter: 14g

Note: 1. My oven is small, so the amount of production is also small ~ 2. The temperature is not invariable, for reference only~

Production difficulty: ordinary

Technology: hot pot

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Shi Da Pai Bao