I have bought the bread machine for more than half a year, but I haven't made many breads. The main reason is that fermentation in winter is too difficult. Haha, this is an excuse for myself. Aren't we so many friends as a gourmand still making it in full swing, regardless of the reason. Anyway, I didn't make it, and the weather is getting hotter. I started making bread again. I lost a toast mold online, so I started making it. I made it twice. This is the second finished product picture. Speaking of which, the first time was really depressed. It was fermented for the second time. Unexpectedly, I found it annoying to wait by the oven, so I went to bed and read for a while. After reading for a while, I fell asleep. You can't blame me. It was past 11 o'clock in the night. You can imagine that after the second fermentation, the dough shrank as soon as it came out of the oven, and it was dry after baking. Then I started my second attempt, in order to knead the dough into a glove-like film. But I was so tired that I had kneaded my small bread maker for nearly an hour. The shell was warm. I thought it would die in my cold blood that day. Fortunately, I used it again in a few days, and I can still continue to serve me!
This recipe is a reference to Teacher Meng's "Super Soft Toast with Casta Sauce". I slightly modified it with the existing ingredients at home, and it is also very soft!
Casta sauce brown sugar toast
Recipe Recommendations
- egg yolk one
- brown sugar 10 grams
- high-gluten flour 250 grams
- fresh milk 65 grams
- salt 1/4 teaspoon
- yeast 1 teaspoon
- milk 120 grams
- olive oil 20 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Casta sauce brown sugar toast
1
Put all the ingredients of Castada sauce into a bowl and mix well with an egg beater.
2
Put in the pan and stir-fry over low heat until thick.
3
Cover with plastic wrap and refrigerate for 60 minutes.
4
Put the main dough ingredients into the bread maker with the castellar sauce.
5
Stir until dough that can pull out large pieces of film for basic fermentation.
6
After 1 hour, the fermentation was successful.
7
Place the dough on a hand-powdered plate to vent.
8
Divide into three dough pieces, round and cover with plastic wrap and relax for 15 minutes.
9
Roll it into the tongue of an ox.
10
Roll it into a roll and place it in a toast mold.
11
Put in the oven for a second fermentation.
12
Fermentation is completed after 40 minutes.
13
Brush with egg liquid.
14
Pour into preheated oven.
15
It takes 190 degrees for 30 minutes.Casta sauce brown sugar toast Make Tips
1. My bread maker turned for nearly an hour to pull out a large piece of film in order to knead the dough. 2. Roll the dough into a roll and place it in the toast mold. The spacing between the dough should be even. I forgot about it, and I remembered it later. 3. When carrying out the second fermentation, I set the temperature knob of the oven at around 35 degrees. 4. After baking in the oven for 20 minutes, I saw that the bread had been colored, so I covered the toast box with tin foil.