Casida Super Soft Toast
1.
Put all the ingredients in the auxiliary ingredients, that is, the ingredients of the custard sauce into the pot, first stir evenly, and then boil while stirring over a low fire. The water is dried into a paste, and then transferred to a small bowl, and let it cool. Put it in the cover with plastic wrap and put it in the refrigerator for about 1 hour~ (I forgot to take a picture, sorry)
2.
The first step of the refrigerated custard sauce is mixed with the main ingredients except butter, namely custard sauce, high-gluten flour, fine sugar, salt, yeast powder, milk powder, water, and knead into a smooth dough. Then add the softened butter (it is okay if it is not softened in advance, it is more difficult to knead into the dough), knead to the expansion stage (the film can be pulled out, but it is not particularly tough and easy to break), and cover with plastic wrap for the first step Second fermentation, about 60 minutes
3.
The dough is fermented, and the volume increases to 2 to 2.5 times the original volume. Dip your fingers with flour and make a hole. The dough does not shrink. If the hole does not return to flatness, it means that the fermentation is good.
4.
Divide the dough into 3 equal parts. After rounding, let it relax for 15 minutes. It is also necessary to cover with insurance film, and then roll out the small dough into an oval about 18cm in length and 10cm in width. The thickness does not matter, and then roll forward from the short side of the oval. Roll into a cylinder and put them into the toast mold (first put the middle one, and then put the two sides, so that it is better to grasp the distance)
5.
Cover with plastic wrap and carry out the second fermentation, which is also about an hour, until the dough is 90 minutes full of the mold, and the surface is evenly coated with egg liquid
6.
Put it in the middle layer of the preheated oven, heat up to 180 degrees, lower the heat to 190 degrees, and bake for about 30 minutes. After the oven is out, the mold can be removed
Tips:
1. This bread dough is sticky. You can use the method of rubbing clothes to knead. Don’t be afraid that the dough sticks to your hands at first. As long as you keep rubbing, the dough will become less sticky. You can use the technique of pulling and dropping the dough. You can refer to Junzhi's kneading tutorial, which is very detailed~
2. I didn’t cover the surface with tin foil or lid this time, so the coloring was too much. If you use a mold with a lid, you can use the lid after baking for about 10 minutes (see the degree of coloring yourself) Or cover the surface with tin foil to prevent excessive coloring on the surface. If there is no cover and no tin foil, you can reduce the heating temperature by 10 to 20 degrees after coloring.
3. After the bread is made, put it in a fresh-keeping bag and let it cool. It can be stored for 2 to 3 days. It is good to store at room temperature. You don't need to put it in the refrigerator, but of course, the longer the bread is stored, the less soft the bread will start
4. This is my first time making bread. It took about 4 hours. Don’t be afraid of trouble, because it’s really delicious. My mother and my roommates love it.
