Castile toast
By VicentaLakin
This toast, which comes from Teacher Meng's 100 Breads, originally known as “Kashda Super Soft Toast”, is, like its name, very soft and tasteful. I tried a few times, it felt good, so I recommended it to you. Suitable for breakfast staples, slices for sandwiches, etc。
Recipe Recommendations
- high powder 265g
- milk 65g
- water 100g
- butter 25g
- egg yolk a
- yeast 4g
- salt 1/2 tsp of
- milk powder 15g
- sugar 40g
- sweetening
- roast
- several hours
- simple
Steps for Castile toast
1
Raw materials。
2
the raw materials of the carthada sauce (one egg yolk, 10 g of fine sugar, 15 g of high-weed flour and 65 g of milk) are all placed in metal-heated containers。
3
We'll start with an egg-beater。
4
It is then boiled with a small fire and mixed into a paste, which is removed from the cold, covered with a protective film and frozen for about 60 minutes。
5
Refrigerated cathedral sauce, mixed with all the remaining materials except butter。
6
Select the "9 and the face" function of the baker and the smooth behind the face (approximately 15 minutes)。
7
Add butter。
8
It keeps rubbing its face so that it can pull out the thinner film。
9
Noodles round。
10
Select the 15 fermentation key。
11
It's almost twice as big。
12
Split the noodles into three flat pieces, with 10 minutes of static after exhaust。
13
He grows his tongue, then rolls from one end。
14
Put it in the toast box。
15
Two fermentations, full 8-9. A smooth brush of egg fluid。
16
The oven is preheated at 180 degrees, about 35 minutes. The baked bread, the buttons, it's on the dryer。