Casta toast
Some time ago, I used points to exchange for "Teacher Meng's 100 Bread". A friend came out and asked her to bring it, so happy! I made this Casta toast as soon as possible. It was super soft and delicious.
Recipe Recommendations
- egg yolk of 2
- high-gluten flour 350 grams
- fresh milk 130 grams
- milk powder 30 grams
- water 200 grams
- unsalted butter 50 grams
- raisins appropriate amount
- fine sugar 80 grams
- salt 1 teaspoon
- yeast 2 teaspoons
- milk fragrance
- baking
- several hours
- ordinary
Steps for Casta toast
1
Put all ingredient A into the pan and stir evenly, then cook over low heat while stirring until a paste, take out and cool, wrap it with plastic wrap, and refrigerate for more than 60 minutes.
2
In the post-oil method, in addition to butter, put the ingredients of Practice 1 and Material B into the bread machine, knead according to the kneading procedure for about 10 minutes, add softened butter and continue kneading until completed, and ferment until twice the size.
3
Remove the dough, press and vent, divide it into 6 portions, cover with plastic wrap, and relax for 15 minutes.
4
Take 3 portions of dough and roll them out into long strips.
5
Roll it into a cylinder from top to bottom.
6
Put it in a toast mold, cover with plastic wrap, and ferment twice to twice the size.
7
Roll out the other 3 portions of dough into long strips and sprinkle with raisins.
8
Roll it up along the wide edge, close your mouth, pinch it tightly, and rub it long.
9
Hold one end of the 3 noodles tightly.
10
plait into a braid.
11
Put it in a toast mold, cover with plastic wrap, and ferment twice to twice the size.
12
Brush with egg liquid.
13
Place in a preheated 350F/180C oven and bake for 30 minutes. After 20 minutes of coloring, cover with tinfoil to prevent burning.
14
Remove the mold immediately after taking out the oven.
15
Soft and Q, children like to tear it and eat it.