Bread is a problem for me, but recently I saw many classmates making casda toast, which aroused the desire to make bread, so I decided to try it. Unexpectedly, it would be successful the first time. The bread was very soft and tasted great.
Although the split sizes are inconsistent and the rolls are not good, I am still very happy looking at the lovely bread.
Castel soft toast
By BridiePaucek
Recipe Recommendations
- high-gluten flour 215 grams
- egg yolk one
- milk 65 grams
- milk powder 15 grams
- qingshui 100 grams
- butter 25 grams
- Castel sauce appropriate amount
- white granulated sugar 40 grams
- salt 2 grams
- yeast 4 grams
Steps for Castel soft toast
1
I usually keep butter in the freezer, so take it out first and let it warm.
2
Put all the ingredients of Castarda sauce in the pan.
3
Cook slowly over low heat, stirring while cooking. Turn off the heat when it becomes a paste. After cooling slightly, place it in the refrigerator for an hour.
4
After the castista sauce is refrigerated, pour all the dough ingredients except the butter into the bread maker. Add the castista sauce, usually the liquid at the bottom.
5
Use the mixing function of the bread maker to stir for 20 minutes.
6
After 20 minutes, add the butter in and stir for another 20 minutes. The butter does not need to melt into a liquid, just soften it.
7
Fermentation to twice the size. In the current weather, I spent about 50 minutes.
8
After the first fermentation, take out the dough to vent. After draining, divide the bread into three equal parts, knead it round, and relax for 15 minutes.
9
Brush oil on the toast mold. Mine doesn't seem to stick to it, but to be on the safe side, I still apply a layer of oil.
10
Roll out the relaxed dough.
11
Then roll it up from top to bottom and roll it tightly, paying attention to the smooth side facing out, so that the surface will look good.
12
Put the mouth upside down in the toast mold for a second fermentation.
13
According to Junzhi's method, put a plate of hot water in the lower layer of the oven, and then put the dough in the oven to ferment. I don't have a toast cover, so it will be enough until it is 8 minutes full.
14
After fermentation, brush the dough with a layer of egg liquid.
15
Sprinkle some sesame seeds on top as an embellishment.
16
Lower layer of oven, 180 degrees, 30 minutes.
17
It is very soft and tastes good, and can be used to make sandwiches the next day after being cut into slices.Castel soft toast Make Tips
Casta sauce: egg yolk 1 white sugar 10 grams high-gluten flour 15 grams milk 65 grams dough formula: high-gluten flour 250 grams white sugar 30 grams salt 2 grams yeast 4 grams (original formula 3 grams, I added 1 gram today) milk powder 15 grams water 100 grams butter 25 grams Baking: 180 degrees oven for 30 minutes 1. During secondary fermentation, if the hot water is cold, it needs to be changed in time. I changed it once halfway. 2. When brushing egg liquid, I usually use more egg yolks to make the color darker.