This bread is the recipe for Teacher Meng's 100-course bread. When he saw the word super soft, he was very curious. Is it really super soft?
When peeling off the film after it is baked, it proves that this toast is truly super soft. When touching it in my hand, it is as soft and light as cotton. I can't bear to use a toast knife to slice it, so I tore it open directly. The tissue inside is in strips, soft and delicious.
Casta Super Soft Toast
Recipe Recommendations
- egg yolk of 2
- high-gluten flour 500 grams
- fresh milk 130 grams
- yeast 8 grams
- milk powder 30 grams
- butter 50 grams
- fine sugar 20 grams
- water 210 grams
- salt 3 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Casta Super Soft Toast
1
First make castella sauce, weigh all the ingredients and place them together in the pan.
2
Stir well, heat over low heat and stir constantly.
3
Stir until a paste, turn off heat, remove and cool, cover with plastic wrap and chill for 60 minutes before using.
4
Use the post-oil method to mix the dough materials with the Casta sauce and knead until complete (I love today's gloves so much)
5
Put the dough in a warm place to ferment.
6
Fermentation to 2-2.5 times the size.
7
Remove the fermented dough, and divide it into 6 evenly sized portions. After rolling it around, cover it with plastic wrap and relax for 15 minutes, use a rolling pin to roll it into an oval shape with the same width as the toast mold.
8
Turn it over and roll it from top to bottom.
9
Roll it into a cylinder all the time, just roll it up gently, not too tight.
10
Close the rolled dough and place it into the toast mold.
11
Then put it in a warm and humid place for final fermentation, until the toast mold is 90 percent full.
12
After spreading, evenly brush the egg white on the surface, place it in the preheated oven and bake at 200 degrees for 40 minutes.Casta Super Soft Toast Make Tips
1. The water absorption rate of flour will be slightly different. When kneading, 10g of water will be left first and then adjusted. 2. Please adjust the oven temperature as appropriate. 3. Cover the bread skin with tinfoil after it is colored during baking to avoid too dark the skin color. 4. The surface of the original recipe is brushed with the whole egg liquid, and I brush the remaining egg white from making the castellas sauce.