Casida Toast-super Soft Toast is Just A Pleasure to Eat with Your Hands

Name: Casida Toast-super Soft Toast is Just A Pleasure to Eat with Your Hands
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 120g Custard sauce; 160g water; 5g yeast; 45g butter; 45g Caster sugar; 5g salt

by KL Le Yoyo

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Shredded custard toast,

The milk has a strong fragrance,

The taste is as delicate as cotton,

You don't need to slice it and tear it with your hands to enjoy it.

The toast is burnt and burnt,

Add roasted oatmeal on the surface of the toast,

I can't resist it anymore.

The custard sauce was originally used as a filling for macarons,

But the amount used is not much,

The remaining custard sauce can only be used to make toast,

This toast does not use milk or eggs.

Purely mixing the noodles with water can make toast with rich milk and egg scents.

I used 400 grams of high-gluten flour and noodles,

Generally, a [450g] toast box cannot hold all the dough.

Part of it is used to make a meal bag shape,

So if you can’t eat so many friends, you should halve the raw materials.

Ingredients

Casida Toast-super Soft Toast is Just A Pleasure to Eat with Your Hands

1. Put the ingredients water-flour-casda sauce-sugar-salt-yeast into the bread bucket according to the steps; start kneading mode I (15 minutes) for kneading.

Casida Toast-super Soft Toast is Just A Pleasure to Eat with Your Hands recipe

2. After 15 minutes, put butter at room temperature after the kneading process is over.

3. Continue to start the kneading mode II (35 minutes) for kneading. After 35 minutes, the kneading is finished, covered with plastic wrap, and placed in a warm place in the room for the first fermentation to 2.5 times the size.

4. Take out the fermented dough, vent and knead it, cover it with plastic wrap, and let it rest for 15 minutes.

5. After 15 minutes of relaxation, cut out three doughs and knead them and let them rest for 10 minutes.

6. Roll out the dough into strips after 10 minutes.

7. After the dough is rolled out, roll up from the bottom and relax for 10 minutes.

8. After 10 minutes, flatten the rolled dough with the palm of your hand, and then roll it thinly with a rolling pin.

9. Roll up from the bottom.

10. Put it in a toast mold for the second fermentation until it is twice as large, do not cover the lid.

11. The surface of the fermented toast is smooth. At this time, the oven is preheated at 180 degrees and the middle layer is baked for 30 minutes. After the surface is colored, you can cover with a piece of tin foil; after the toast is baked, take it out and leave the mold to cool.

Tips:
-After the bread is just baked, wait for the bread to cool before slicing. It would be better if you cut it the next day.
-The raw materials for making bread, such as butter and custard sauce, are taken out of the refrigerator at room temperature in advance.
-Bread is generally put in a fresh-keeping box and can be stored in a sealed refrigerator for one week. It is recommended to consume as soon as possible.