Custard Super Soft Toast

Name: Custard Super Soft Toast
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 1/2 tsp salt; 30g Caster sugar; 1 tsp Yeast (dry); 15g milk powder; 25g butter; 100g water; 1 piece yolk; 65g Fresh milk

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Rich custard flavor. Full of hands, full of houses. In fact, I don’t have much interest in this kind of rich flavored bread pie. It's just such a soft toast, you can't help but try.
Why do small bubbles bake on the surface of the toast in the past two times? Could it be the result of slow fermentation under natural low temperature conditions? Well, increase the temperature next time to keep them from freezing.
Kneading the noodles by hand actually has the effect of assisting in the treatment of colds. The day before yesterday, I felt cold and sweating weakly. After rubbing and beating, I only felt a rush of heat rising along the back, and the tip of my nose seemed to be sweaty, and the whole body was refreshed a lot.
It's a pity that I didn't take care when rolling the dough and cut the surface of the dough. At the end of the fermentation, the roll opened its mouth. However, the dough is still healthy. Although there is no smooth skin and the heat is slightly larger, it does not affect the taste and flavor.
It's really soft. . .

Ingredients

250g High-gluten Flour
1/2 tsp Salt
30g Caster Sugar
1 tsp Yeast (dry)
15g Milk Powder
25g Butter
100g Water
1 piece Yolk
65g Fresh Milk

Custard Super Soft Toast

1. Custard sauce: 1 egg yolk, 10 g fine sugar, 15 g high-gluten flour, 65 g fresh milk Dough material: 250 g high-gluten flour, 30 g fine sugar, 1/2 tsp salt, 1 tsp dry yeast , 15 grams of milk powder, 100 grams of water, 25 grams of butter

2. Pour the custard ingredients into the pot, stir evenly, heat on a low fire, stir into a paste, and remove from the fire. Cover with plastic wrap after cooling, refrigerate for 60 minutes and set aside

3. Mix the custard soup with the dough ingredients except butter, knead into a uniform dough, add butter. Continue to knead until the film is pulled. Put in a big bowl

4. Basic fermentation to double the size. Divide into 3 equal parts, round and relax for 15 minutes

5. Roll it into an oval shape and roll it up. Put it in toast box for final fermentation

6. The dough grows to 9 minutes full, and the surface is brushed with egg wash

7. Put it in the oven, the lower and middle level, the upper and lower fire 180 degrees, bake for about 30 minutes. Demould immediately after baking.

Tips:
The fermentation time depends on the actual temperature.
When baking, if the surface is completely colored, you can cover the surface with tin foil to prevent over-coloring.