I accidentally saw the casta bun on @ Zhaiyu Road and saw the soft and soft tissue. I was very moved. I tried it once and got unanimous praise from Lao Yang and Xiao Bao, so this bread has almost become a frequent visitor to our weekly holidays. I usually make the cajada sauce first on Friday nights. I can make cajada buns when I get up on Saturday morning. It's very convenient.
I completely followed @ Zhai and Lu's approach, but I made a little change in the prescription.
Casta steak package
Recipe Recommendations
- high powder 250 grams
- coconut powder 15 grams
- sugar 20 grams
- yeast 5 grams
- salt 5 grams
- Casta sauce 110 grams
- unsalted butter 20 grams
- milk 100 grams
- fresh milk 65 grams
- fine sugar 20 grams
- eggs one
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Casta steak package
1
Casta sauce preparation: Mix the eggs and fine sugar, stir well, heat the milk to 100°, pick up the milk pot, and then pour the egg liquid into the milk and mix well.
2
Sift the high-gluten flour, pour into Step 1, stir well, place the milk pot on the stove, and continue to heat over low heat.
3
Continuously stir the bottom of the pan and cook until it is thick and mushy, add butter and mix well, pour into a bowl, cool, cover with plastic wrap, and place in the refrigerator for more than 5 hours.
4
Bread making: Put sugar, salt, casta sauce, coconut powder, and milk into a basin, add high flour and yeast, and stir the dough evenly. Add butter and continue to stir. Remove the dough and manually beat or knead it until the expansion stage. (I don't have a toaster at home, so I can only use my hands. It's tiring...)
5
Put the dough in a basin, cover with plastic wrap, and leave in a warm place to ferment until 2-2.5 times in size. (What I do is to put some warm water in the electric rice cooker, place the basin on the water, and cover it. I feel that the insulation effect is good. In winter, it can be ready in an hour)
6
Remove the dough, exhaust it, weigh it, divide it into 10 small dough pieces evenly, round it, cover it with plastic wrap and ferment for a second time for 15 minutes.
7
Take a small dough, flatten it, roll it into the shape of a cow's tongue, slowly roll it up along the long sides, and make it into a long strip with slightly pointed ends. (I also forgot to take pictures. It's not easy to have all my hands covered in powder)
8
Put a piece of oil paper on the baking sheet, line the rubbed strips on top of the oil paper, place them on the upper layer of the oven, place a basin of hot water on the bottom layer, and ferment again. (40 About minutes)(I forgot to take pictures, I can only send finished pictures)
9
Fermentation to twice the size. Remove the baking sheet and preheat the oven at the same time, brush the bread with whole egg liquid, and squeeze with jam (I use strawberry jam, which is very sweet. I have also tried homemade applesauce, which tastes very good. I have also tried salad dressing, I don't catch a cold too much, hehe), put it in the preheated oven and bake at 220 degrees for 18 minutes.