Custard Toast
1.
Take a small soup pot, add the egg yolk of material A and caster sugar
2.
Pour milk
3.
Add high-gluten flour
4.
After mixing well, heat on low heat
5.
Stir while cooking
6.
Cook until the water evaporates
7.
Into a viscous, non-flowing paste
8.
After serving to cool, cover with plastic wrap and refrigerate for 60 minutes for later use
9.
Put material B into the bread machine
10.
Add the prepared custard sauce
11.
Start the sweet bread program and mix the ingredients into a dough
12.
After mixing into a slightly smooth dough, add the butter of ingredient C
13.
Start the sweet bread program again and knead to the malleability stage
14.
Cover with plastic wrap and ferment for 80 minutes
15.
Divide the dough into 3 equal parts
16.
Relax for 15 minutes
17.
Roll out an oval with a length of about 18 cm and a width of 10 cm in turn
18.
Turn it over and gently roll it into a cylindrical shape
19.
After rolling
20.
Second rolling (I think the effect of second rolling is better, if you are lazy, you can not roll it, just put it in the toast mold)
21.
Roll into a bar
22.
Roll up
23.
Put in toast mold
24.
Cover with plastic wrap for final fermentation for 60 minutes, until 9 minutes full
25.
Brush egg liquid on the surface
26.
Put it into the preheated oven, heat up and down at 185 degrees, for 30 minutes, and demould immediately after baking (the effect of baking half time in the picture)
