Kasida toast
By PansyHarvey
Ingredients: salt,high-gluten flour,milk,egg yolk,white sugar,water,yeast
Recipe Recommendations
- high-gluten flour 250g
- yeast 4g
- salt 1g
- white sugar 30g
- water 100g
- egg yolk one
- milk 60g
- sweetening
- roast
- an hour
- ordinary
Steps for Kasida toast
1
Prepare raw materials
2
Casta sauce ingredients
3
Put the ingredients of Castarda sauce into a small pot and cook over low heat while stirring until a paste. Remove, cover with plastic wrap and chill for about 50 minutes
4
Weigh the amount of high-gluten flour
5
Add 4g of yeast, 1g of salt, and 30g of white sugar. Pour in about 100g of water
6
Add the refrigerated castelli sauce. Mix dough in the toaster for about 40 minutes, until the fascia can be pulled out. (I forgot to take pictures this step)
7
Divide into three equal parts
8
Roll it into strips
9
Start from the bottom to the top
10
Place it in the toast mold and ferment for a second time. (I use a non-stick mold. If it is sticky, don't forget to apply a small amount of oil to prevent adhesion)
11
Fermentation until eight minutes full and place in the oven. 180 degrees for about 40 minutes (everyone's oven is different, it's better to watch it)
12
It's ready, everyone, rest assured. Although there is no butter added, the taste is really Q and chewy. And there is no burden to eat.