Medium Custard Super Soft Toast

Overview

This toast is well worth a try. The waiting time is relatively long, but the moment you eat it, all the waiting is worth it. Freshly baked toast needs to be placed on its side to cool, as standing it up will cause the waist to shrink. Because it was so soft that I couldn't cut it with a knife, so I had to tear it by hand. The toast uses tangzhong (i.e. custard sauce), medium-sized seeds, and refrigerated fermentation processes, which greatly improves the taste. It is also very convenient for office workers. Throw the dough in the refrigerator and you can make it anytime. Because it was baked at night, the photo is greatly affected by the lighting, but you can still see that the tissue is very delicate and soft. I wanted to wait until the daytime to take a photo the next day, but I couldn't help it. It was so delicious that I almost ate it without realizing it. I just had to make do with it. Tasty food is the way to go. Custard sauce: Mix 1 egg yolk, 10 grams of sugar, 65 grams of milk, and 15 grams of flour until there are no particles. Heat over water and stir while heating until smooth and thick. Let cool and refrigerate for more than 1 hour before use.

Tags

• baking
• breakfast
• french cuisine
• butter
• clear water
• custard sauce
• egg
• high gluten flour
• milk powder
• sugar
• whole egg liquid
• yeast
• salt

Ingredients

Steps

1. 1 Mix the medium ingredients into a dough (no need to knead it until smooth, just form a dough) and ferment at room temperature for 1 hour, then refrigerate in the refrigerator for 17 hours.

   

2. 2 Tear the fermented Chinese dough into small pieces, mix with the main dough ingredients and custard sauce and knead until it reaches the expansion stage (that is, a large film can be pulled out), add butter and knead until it is complete (commonly known as glove film)

   

3. 3 Leave to ferment in a warm place.

   

4. 4 Ferment until doubled in size, take out and press to deflate, divide into 3 equal parts, round and let rest for 15 minutes.

   

5. 5 Take one of them, roll it into a rectangle, thin the bottom edge, and roll it up from top to bottom. Do everything in sequence and continue to relax for 10 minutes.

   

6. 6 Take one and flatten it lengthwise, and continue to roll it into a rectangle.

   

7. 7 Turn over, thin the bottom edge, and roll up from top to bottom.

   

8. 8 Put it in a toast mold and place it in a warm and humid place for fermentation (you can put it in a microwave or oven, and put a cup of warm water in the box).

   

9. 9 Ferment until 80% full, brush with egg wash, and place in a preheated oven at 180 degrees for 35 minutes. The middle needs to be covered with tin foil.

   

10. 10 Unmold and let cool on a wire rack. Store sealed at room temperature.

    

11. 11 Finished product. Very soft and delicate.