Ultra-soft Castel bag
By LisaWindler
This is the first time I've tried the casta filling. The rich ones have been put into the stomach. The taste is soft and sweet. It's delicious no matter how I eat it. This time, the soft crust and the filling are softer, causing it to become soft after secondary fermentation, which makes me a little lost-hey, the color disappears first, so I can only use taste to fill it up.
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Ultra-soft Castel bag
1
Mix egg yolks and sugar and stir well.
2
Sift in the flour and stir well.
3
Heat the milk until slightly boiling, and add it little by little.
4
Sift step 3.
5
Heat over low heat, stirring until the solution thickens, let cool and set aside.
6
After oil and dough.
7
Knead into a smooth dough.
8
Base fermentation to twice the size.
9
Divide into 6 pieces, round and relax for 15 minutes.
10
Roll out a thin portion and add the casta filling.
11
Use the tiger's mouth to gradually close and wrap the filling.
12
Drain on a baking sheet and ferment twice to twice the size.
13
Brush the surface with egg white liquid, squeeze the remaining filling on the surface, place in the preheated oven, and coat the middle layer at 180 ° C for 15 minutes.