Name: Custard Toast with Egg Yolk
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g High-gluten flour; 20g milk powder; 80g yolk; 30g Light cream; 10g condensed milk; 90g milk; 20g butter; 30g Caster sugar; 3g High sugar tolerant yeast; 2g Rose sea salt

Custard Toast with Egg Yolk

1. First, prepare all the ingredients and weigh them for later use.

2. Put all the ingredients except butter and salt into the noodle bucket of the cook machine, start the cook machine, firstly mix the ingredients for 3 minutes at the first gear, and turn the second gear for 15 minutes to beat the dough to a coarse film state.

3. Use scissors to cut the kneaded dough into small pieces, add the softened butter and rose sea salt, start the cook machine at gear 2 for 10-12 minutes and turn on gear 3 for 8 minutes.

4. At this time, cut a small piece of dough and look at the state, it should be able to pull out a relatively strong transparent film.

5. Simply gather it into a smooth and non-sticky dough, weigh it and divide it into three equal parts, and simply knead it into a round.

6. Take a dough directly, roll it out, and pat off if there are small bubbles.

7. Turn it over, roll it up from top to bottom, and roll the other two in the same way.

8. Take a rolled dough, gently flatten it with the palm of your hand, and gently roll it again with a rolling pin.

9. After turning it over, roll it up from top to bottom, and put the other two rolls in the same way and put them in a 450g toast box.

10. Prepare a bowl of hot water and put it in the oven for fermentation. The fermentation temperature should not exceed 38 degrees.

11. Put it in the middle and lower layer of the preheated oven, and bake the upper and lower tubes at 180 degrees for 42 minutes, and cover the top with tin foil in time. (The baking temperature and time are for reference only, each oven has a different temper)

12. It can be demoulded and cooled after being shaken out of the oven.

Tips:
1. Different brands of flour have different water absorption, and the liquid is adjusted according to the state of the dough.
2. The force should be gentle when rolling. If the dough humidity is high, a little hand powder or oil can be added, and a little can not be excessive.
3. The baking should be sufficient, the demoulding should be timely, and you should record the temperature and time of the oven and the mold that suits you. The data in the recipe is for reference only. Please adjust the data that suits you flexibly.