Custard Soft Toast

Name: Custard Soft Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g High-gluten flour; 35g Caster sugar; 3g salt; 4g yeast; 16g milk powder; 160g water; 28g butter; 1 piece yolk; 65g Pure milk

by lin leisurely

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I always like to eat soft toast. I don’t need to slice it, just tear it with my hands. It’s delicious and fun. This custard toast is just such a delicious soft toast.
To make delicious soft toast, you need to pay attention to the state of the dough in all aspects.
The color of the baking is also related to the temperature difference of the oven, the fire power and the thermal conductivity of the mold used. This toast I use the mold of the school kitchen, and the color is fast and deep, so I chose The baking temperature is low and the time is short. If you use a Sanneng mold, the temperature needs to be increased and the time needs to be extended.
This Beicui retro beige oven has precise temperature, soft firepower and well-proportioned coloring, so the actual temperature is the real temperature. When using the oven, you must know the temper of your oven so that you can make a good looking Delicious and delicious! "

Ingredients

280g High-gluten Flour
35g Caster Sugar
3g Salt
4g Yeast
16g Milk Powder
160g Water
28g Butter
1 piece Yolk
65g Pure Milk

Custard Soft Toast

1. Ingredients for custard sauce.

2. Put all the custard sauce ingredients in a small pot, stir evenly with a whisk, then put on a low fire and boil it into a paste, let cool, cover with plastic wrap, and refrigerate for one hour.

3. The main dough material.

4. Remove the butter from the main dough material, and put the custard sauce into the bread machine and stir to mix.

5. Knead until the film comes out, add butter and continue to knead the dough.

6. Knead to the complete stage where you can stretch out a very thin film.

7. Cover with plastic wrap, ferment in a warm place, and ferment to twice the size.

8. Take out the exhaust and divide it into three parts. Take one part and roll it into an oval dough sheet. Don't roll it too hard.

9. After turning it over, roll it up from top to bottom. After all three are rolled, cover with plastic wrap and let it rest for ten minutes.

10. Take a portion of the loosened dough and pat it with the palm of your hand to the width of the toast box. Use a rolling pin to roll it up and down. After turning it over, thin the bottom end, roll it up from top to bottom, and tighten the mouth. .

11. The rolled dough is placed in a toast box and placed in a warm place for fermentation.

12. After being sent to nine minutes full, put it in the preheated oven and heat up and down at 155 degrees for 35 minutes. Take it out of the oven and place it on a cooling rack to let cool.

Tips:
There is no fermentation tank, it can be placed in a small and closed space such as an oven or microwave, and a small bowl of hot water is placed next to it to create a warm and moist space.