Vanilla Casta toast
By VicentaLakin
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Vanilla Casta toast
1
Prepare the ingredients for castello sauce.
2
Add milk and 1/3 of sugar in the milk pot, stir well, open fire and boil until boiling, turn off the heat
3
Pour the egg yolks into a bowl and beat them up.
4
Add the remaining sugar and stir gently with an egg beater.
5
Sift through the flour and starch, add to the egg yolks, and stir the batter until smooth.
6
Pour the milk into the egg yolk paste and stir.
7
Sift the evenly stirred egg milk liquid and pour it back into the milk pan. Turn on medium heat.
8
Use a rubber knife to stir continuously until the batter is thick, turn off the heat, and use an egg beater to stir quickly until the batter is smooth.
9
Heat the stirred batter over medium heat again to form a thick shape. Once done, turn off the heat.
10
Add butter and vanilla extract, use the remaining heat to melt the butter and stir well, cover with plastic wrap, and place in the refrigerator to chill for 1h.
11
Prepare Chinese materials.12
Dissolve the yeast powder with warm water.
13
Pour into the flour.
14
Pour in the right amount of water and knead into a ball.
15
Send it to twice as large.
16
The main dough materials are ready.
17
Pour the liquid ingredients and Castarda sauce into the bucket first.
18
Pour in the flour.
19
Tear the Chinese dough into small pieces and pour the yeast powder into a bucket and stir together for 20 minutes.
20
Add butter and stir for another 20 minutes.
21
Pull out the film.
22
Cover with plastic wrap and relax at room temperature for 30 minutes.
23
Divide into 3 equal portions of dough, round, cover with plastic wrap, and relax for another 20 minutes.
24
Roll out the dough long.
25
Turn over, roll up, and continue to relax for 10 minutes (no more than 2 turns).
26
Place the strip of dough vertically and roll it out long.
27
Roll it up again, closing it down. (No more than 3 laps).
28
Place side by side in a toast box.
29
Fermentation in insulated water in the oven until 8 minutes full.
30
Sift the egg liquid and brush it on top of the toast.
31
Look like you're done.
32
Look like you're done.
33
Look like you're done.