Hand in your baking homework and post your first piece of bread ---------- custard soft toast
Bread is my hard wound, but recently I saw that many students had made kashida toast, which aroused the desire to make bread, so I decided to try it. I didn't expect to succeed in making it the first time. The bread was very soft and tasted great.Although the size of the split is inconsistent, and the roll is not good, but looking at the lovely bread, I am still very happy.Cassida sauce:Egg yolk 1 white granulated sugar 10g high gluten flour 15g milk 65gDough recipe:High gluten flour 250g white granulated sugar 30g salt 2G yeast 4G (original formula 3G, I added 1g today) milk powder 15g water 100g butter 25gBaking: lower layer of 180 ° oven for 30 minutes1. During the second fermentation, if the hot water is cold, it needs to be changed in time. I changed it halfway.2. When brushing egg liquid, I usually use more egg yolks, so the color is darker.
Step 1 . I usually put the butter in the freezer, so take the butter out first and let it warm up.
Step 2 . Put all the ingredients of Cassida sauce in the pot.
Step 3 . Boil slowly over low heat, stir while cooking, turn off the heat when it becomes mushy, and refrigerate it for one hour after cooling slightly.
Step 4 . After cold storage, pour all the ingredients of the dough, except butter, into the toaster, and put the custard sauce in, with the general liquid at the bottom.
Step 5 . Use the mixing function of the toaster to mix for 20 minutes.
Step 6 . After 20 minutes, put the butter in and stir it for another 20 minutes. The butter does not need to be melted into liquid, but softened.
Step 7 . It took me about 50 minutes to ferment to twice the size.
Step 8 . After the first fermentation, take out the dough and exhaust the air. After venting, divide the bread into three equal portions, knead it round and relax for 15 minutes.
Step 9 . The toast mold is brushed with oil, which seems to be non stick, but for the sake of safety, I still brushed a layer of oil.
Step 10 . Roll out the loose dough.
Step 11 . Then roll it from top to bottom and tighten it. It is better to turn the smooth side outward, so that the surface will look good.
Step 12 . Put the mouth down in the toast mold and ferment for the second time.
Step 13 . According to your method, put a plate of hot water in the lower layer of the oven, and then put the dough in the oven to ferment. I don't have a toaster cover, so it's about 8 minutes full.
Step 14 . After fermentation, brush a layer of egg liquid on the surface of the dough.
Step 15 . Sprinkle some sesame seeds on it for decoration.
Step 16 . The bottom of the oven, 180 degrees, 30 minutes.
Step 17 . It is very soft and tastes good. It can be used to make sandwiches after being sliced the next day.
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