Custard toast (cold fermented)(ka shi da tu si leng cang fa jiao )

Custard toast (cold fermented)

Introduction:

"I've been thinking about making casdar toast for a long time, because there's still a small bag of cheese powder to be solved. But making bread takes a lot of time. I hope to have a continuous time to watch the growth of bread, but it is just a luxury. So choose cold fermentation, with two nights to complete a bread. However, after the weather turned cold, no bread has been made, and the condition of the dough has not been fully estimated. I don't think it's ideal to start this time. It's too late, so I'll make do with it. "

Production steps:

Step 1: prepare the ingredients (accessories) for kastar sauce

Step 2: pour all the ingredients into the pot

Step 3: mix well

Step 4: heat over low heat and stir until thick, turn off the heat and let cool

Step 5: prepare the dough (main ingredient)

Step 6: pour all dough ingredients except butter into a large bowl

Step 7: stir slightly

Step 8: add the custard sauce

Step 9: stir into a uniform dough with gluten

Step 10: add butter

Step 11: stir to the complete stage to pull out the film

Step 12: make the dough into a ball and put it into a large bowl

Step 13: seal the plastic film and put it in the refrigerator

Step 14: in the evening of the next day, take it out and warm it up for one hour

Step 15: exhaust, divide into three equal parts

Step 16: roll round, cover with plastic film and relax for 15 minutes

Step 17: "grow up"

Step 18: roll up

Step 19: closing down

Step 20: put one by one into the toast mold

Step 21: put into the oven and ferment with the fermentation function

Step 22: the dough grows to 8,9 full

Step 23: Brush egg liquid on the surface

Step 24: put in the oven with 175 ℃ preheat, middle and lower layer, bake for about 35 minutes

Step 25: the surface is golden

Step 26: demould and cool to hand temperature

Step 27: seal with fresh-keeping bag, slice and eat the next day

Materials required:

GAOJIN powder: 250g

Sugar: 30g

Dry yeast: 5g

Milk powder: 20g

Water: 100g

Salt: 1 / 8 teaspoon

Butter: 25g

Egg yolk: 1

Custard powder: 30g

Milk: 50g

Note: when the surface color reaches the ideal level, it needs to be covered with tin foil to avoid too deep color. I didn't look for tin paper until I had a problem. The surface is still a little deep. Although this color is in line with their own preference for heavy tone, but does not match with the surrounding.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: milk flavor

Chinese PinYin : Ka Shi Da Tu Si Leng Cang Fa Jiao