The Kastas are so soft
By VicentaLakin
If you like the casta sauce, try to make a casta super-soft pack like I do. It's not always the same for everyone. Some people choose to have a casta sauce in their bread for a snack, and their families don't have to worry about paper models。
Recipe Recommendations
- high-gluten flour 220g
- low-gluten flour 50g
- butter 30g
- whole milk 170g
- dry yeast 3g
- eggs 60g
- salt 2g
- fine sugar 20g
- milk fragrance
- baking
- several hours
- ordinary
Steps for The Kastas are so soft
1
Blending (salt and butter) of major materials
2
I'll put salt on the noodles
3
Add butter
4
Post-oil is twitched to the membrane, the face is placed in the basin, the skin is covered, and fermented in a warm place between an hour and two and a half times the size (fingers stick a small hole in the face without rebounding)。
5
面团发酵期间开始制作卡士达酱，将配料中材料牛奶加热至100度，糖与鸡蛋混合拌匀加入牛奶，拌入高粉，继续在火上加热至稠，离开火Add butter，拌匀后装入袋
6
The first fermentation of the noodles ended in nine pieces, with a 15-minute laxity and a surface spray of water to keep the surface dry。
7
It's like a cow's tongue
8
Put it in the oven for a second fermentation of 40 minutes at 38 degrees
9
The fermentation ends with casserole on the face, which can be put on the surface。
10
The oven is pre-heated for 5 minutes, at 185 degrees roasting, at 190 degrees burn, at 20-25 minutes observing the temperature of the oven, and if the surface is yellow, the upper temperature is adjusted downwards or re-directed. Control the temperature according to different ovens。
11
A loose, soft, sweet bread came out of the oven。