Custard Toast

Name: Custard Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 1 Eggs (large); 110g± milk; 45g Sugar; 3g Instant Yeast; 28g butter; 2g salt

by Xiaozifaner

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The main criteria for toast in baking are maturity, color, taste and texture.
Ripeness is the first criterion for the success of bread. The color is uniform, the taste is suitable, and the organization is fine. Other criteria are used. The volume ratio is used to judge the explosive power, and the taste is judged by chewing whether the taste is dry or moist. The overall tone is golden yellow, and the skin should be slightly darker. The surroundings are evenly thin and elastic. If you blindly pursue the drawing effect and ignore the taste that suits you, it will not work. Because three were made at the same time, the amount of raw materials listed below is the amount of 1 450g toast box.

Ingredients

Custard Toast

1. Except butter and salt, all the ingredients are mixed and knead until the gluten is formed

2. Add the softened butter slices and continue to knead the dough

3. Knead to expand, detect that a little dough can be pulled up to support the film, and the edge of the puncture will become smooth. The temperature of the dough is 25 degrees

4. Cover with a glass lid and ferment for 90 minutes at room temperature 26-28 degrees to 2.5 times the size

5. Pour the dough on the kneading mat

6. Fold, press to exhaust

7. Weigh into the required equal parts (about 152g plus or minus), roll the round lid and relax the cling film for 15 minutes, the dough is 26 degrees

8. Take a copy and close up

9. Roll into a beef tongue

10. Roll up from top to bottom, 2.5 turns

11. Put it in the toast box, half-open the fermentation box for the second fermentation at 35 degrees to 9 minutes full, cover and bake

12. Bake at 180 degrees for 35 minutes and cool off

Tips:
Except for the appearance and texture, the aroma of toast is also one of the judges. It is excellent with the natural aroma of flour, sweetness and no strong acid.
In short, toast is a patient work. After a long time, you will master a toast that suits you. There is no need to entangle a few grams of difference in the recipe. Before making, it is a habit to reserve 5-10% of the liquid volume and adjust the proportion according to the state. You don't have to worry about temperature differences during baking, you have to master your own oven temperament. After natural cooling for 3 hours, it is better to cut open the toast with the aroma of wheat or milk, soft and delicate tissue, but not scumming.