Anyone who has made it knows that Casta bread is soft and delicious. After eating it, it will give you a feeling that you are not satisfied. After eating one, I still want to eat a second one. Hehe, am I right----
I have made Casta toast, but this time I changed the pattern and made Casta yogurt buns. Use yogurt to make noodles, and brush the surface with protein solution. You can also brush the whole egg solution. I use the remaining protein from making castella sauce. You can't waste it.
(The bread material feels a little sticky when kneading, so consider increasing the amount of high flour appropriately. But this formula does not affect the taste at all. It is very delicious.)
Casda yogurt buns
By DaronCarroll
Recipe Recommendations
- high powder 430 grams
- Casta sauce appropriate amount
- milk powder 1 sachet
- yogurt 291 grams
- butter delete
- yeast 30 grams
- sugar 28
- salt 4 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Casda yogurt buns
1
Cajstar sauce ingredients: 3 egg yolks, 15 grams of fine sugar, 20 grams of low flour, 200ML of milk (Not all the Cajstar sauce used in this bread was added, only 2/3 was used, and the rest was put in the refrigerator and used next time I make bread.) Process for making castella sauce: Add fine sugar to the egg yolks, stir well, add sifted low powder and stir again; heat the milk (warm), add it little by little to the previous step, stirring while adding until all the milk has been added; then heat over low heat, stirring while heating until thick. Turn off the heat and let it cool. Refrigerate in the refrigerator for 1 hour, remove it, and stir again when used.
2
The bread machine kneads the dough. Apply a thin layer of oil to the bread bucket, and place the ingredients into the bread bucket in the order of liquid first and then solid (except butter).
3
Finally add the casta sauce. Start device 8 and start kneading.
4
When all the ingredients are kneaded into a ball, add butter and continue kneading.
5
until the film can be pulled out. This process takes approximately 40 minutes.
6
Put the kneaded dough in a warm place to ferment.
7
Fermentation to twice the original size.
8
Remove the dough, vent, divide, and round. Spread for 15 minutes.
9
After kneading evenly, place the dough on a baking sheet with a thin layer of oil and ferment again.
10
Fermentation until it is about 1.5 times its original size, and brush with a layer of protein solution (the remaining protein from making castellas sauce).
11
Sieve over a layer of rice flour (either high flour or sugar).
12
Cross the surface with a knife. Bake in the preheated oven until done. 180 degrees, middle level, put on fire, about 15 minutes.