#四届烤大赛是爱吃节# Chinese Custard Super Soft Toast

Name: #四届烤大赛是爱吃节# Chinese Custard Super Soft Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g High-gluten flour; 9g milk powder; 60g Shimizu; 3g salt; 18g egg; 30g Sugar; 2g yeast; 25g butter; 45g Custard sauce; Some (brushing the epidermis) Whole egg liquid

by Daughter of heaven

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This toast is worth a try, the waiting time is relatively long, but at the moment of entrance, all the waiting is worth it. Freshly baked toast needs to be placed on its side to cool, standing up will cause shrinkage. Because it is so soft that it can't be cut with a knife, it can only be torn by hand. The toast uses a process of soup type (ie custard sauce), medium type, and refrigerated fermentation, which greatly improves the taste. It is also very convenient for office workers. Throw the dough into the refrigerator and make it anytime. The photos are greatly affected by the light due to the release at night, but the organization can still be seen to be very delicate and soft. I wanted to wait for two days to take the photo again during the day, but I couldn't hold back it. It was too delicious. I probably lost my stomach before I knew it. I will just watch it. Good food is the king.
Custard sauce: 1 egg yolk, 10 grams of sugar, 65 grams of milk, 15 grams of flour, mix and stir until there are no particles. Heat over water, while heating and stir until smooth and thick. Let cool and refrigerate for more than 1 hour . "

#四届烤大赛是爱吃节# Chinese Custard Super Soft Toast

1. The Chinese ingredients are mixed to form a dough (you don't need to knead it smoothly, but the dough can be formed). Ferment at room temperature for 1 hour, and put it in the refrigerator for 17 hours.

#四届烤大赛是爱吃节# Chinese Custard Super Soft Toast recipe

2. Tear small pieces of fermented medium dough, mix with the main dough material and custard sauce, and knead to expand (that is, a large film can be pulled out), add butter and knead to the complete stage (commonly known as glove film)

3. Ferment in a warm place.

4. Ferment to twice the size, take out and press to exhaust, divide into 3 equal parts, round and relax for 15 minutes.

5. Take one of them, roll it into a rectangle, thin the bottom edge, and roll it up from top to bottom. Do everything in turn and continue to relax for 10 minutes.

6. Take one of them and squeeze it along the length, and continue to roll it into a rectangle.

7. Turn it over to thin the bottom edge and roll it up from top to bottom.

8. Put it in a toast mold and ferment in a warm and humid place (you can put it in a microwave or oven with a cup of warm water in the box).

9. Ferment to 80% full, brush the egg mixture, and put it in the preheated oven at 180 degrees for 35 minutes. The middle needs to be covered with tin foil.

10. Take off the mold and let it cool on the side stand. Keep sealed at room temperature.

11. Finished product. Very soft and delicate.

Tips:
After the dough is refrigerated and fermented, the bread is soft and has a relatively long moisturizing time. The low-temperature fermentation time is long, which can make the bread taste unique. The refrigerating temperature is 0~5 degrees, can not freeze, and should not exceed 5 degrees. The time is greater than or equal to 17 hours, up to 72 hours. There is no sugar in Zhongzhong, just to inhibit fermentation, and sugar accelerates fermentation. The volume of this dough is not large, but the inside is not stiff and it is very delicate. The middle seed does not need to be warmed up when it is taken out, so it can be shredded and used. I have reduced the amount of sugar and oil in the formula, so the color is not deep. It is recommended not to add or subtract the original formula for the first time.