Soup Type Custard Toast

Name: Soup Type Custard Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Milk a; 100-120g Milk b; 10g Sugar a; 1 piece Egg yolk a; 15g High-gluten flour a; 250g Gluten flour b; 3g Yeast b; 3g Salt b; 25g Sugar b; 15g Milk powder b; 25g butter

by Ms half sugar

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fangzi comes from Mr. Meng’s 100 breads, because the bread has a soft texture and is very explosive. It is also a good choice to make this bread with the rest of the custard sauce.

Soup Type Custard Toast

1. Mix material A and stir evenly until there is no dry powder.

2. Put on a gas stove and cook on low heat, stirring quickly until it solidifies. So the custard sauce is ready. Put it in the refrigerator overnight. Let it cool if you need it urgently.

3. Mix the custard sauce and ingredient B and knead to the expansion stage, add butter and knead until the film is pulled out.

4. Cover and ferment to double the size. Dip a little flour with your hands and press without shrinking or sinking. The fermentation is complete.

5. Vent the dough and divide into three smaller portions.

6. Take a small dose and roll it out into a beef tongue shape.

7. Roll up.

8. Do them in turn, cover with plastic wrap and relax for 15 minutes.

9. Roll out the dough again.

10. Roll up.

11. Put them into the toast mold one by one.

12. Put it in the oven, put a bowl of hot water in the oven, start the fermentation mode and ferment until it is eight or nine minutes full.

13. Put it in a 180 degree oven and bake for 40 minutes. Remember to cover with tin foil after coloring.

Tips:
Reserve about 20 grams of water for kneading. To prevent the dough from getting too wet. The baking time depends on the personal oven temperature.