Custard Super Soft Toast

Overview

Such a rich custard flavor. Hands full, house full. In fact, I don't have much interest in this rich flavor of bread. It’s just such soft toast that you can’t help but try. Why do small bubbles appear on the surface of the toast in the past two times? Could it be that they are all the result of slow fermentation under natural low-temperature conditions? Well, next time I'll add some heat so they don't freeze. Kneading dough by hand can actually help treat colds. I felt cold the day before yesterday and couldn't sweat. After some rubbing and beating, I felt a stream of heat rising up my back. There seemed to be a slight sweat on the tip of my nose, and my whole body felt much better. It's a pity that I was not careful when rolling the dough and cut the surface of the dough. At the end of the fermentation, the Juanjuan opened its mouth. However, the dough rose fairly well. Although there is no smooth skin and the heat is slightly higher, it does not affect the taste and flavor. It's really soft. . .

Tags

• bread
• butter
• egg yolk
• fresh milk
• high gluten flour
• milk powder
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Custard sauce: 1 egg yolk, 10 grams of caster sugar, 15 grams of high-gluten flour, 65 grams of fresh milk

   

2. 2 Pour all ingredients into the pot

   

3. 3 Mix well

   

4. 4 Heat over low heat, stirring constantly to form a paste, remove from heat

   

5. 5 After cooling, cover with plastic wrap and refrigerate for 60 minutes before use

   

6. 6 Dough ingredients: 250g high-gluten flour, 30g fine sugar, 1/2 tsp salt, 1 tsp dry yeast, 15g milk powder, 100g water, 25g butter

   

7. 7 Pour the custard sauce and dough ingredients except butter into a large bowl

   

8. 8 Knead into a uniform dough and add butter

   

9. 9 Continue kneading until the film is stretched

   

10. 10 Put it into a bowl and let it ferment until it doubles in size

    

11. 11 Divide into 3 equal parts, roll into balls, and rest for 15 minutes

    

12. 12 Roll into oval shape

    

13. 13 Roll up

    

14. 14 Place in a toast box for final fermentation

    

15. 15 The dough is about 9 minutes full

    

16. 16 Brush the surface with egg wash

    

17. 17 Put in the oven, middle and lower layers, heat up and down at 180 degrees, bake for about 30 minutes

    

18. 18 Out of the oven

    

19. 19 Immediate demoulding

    

20. 20 Pull it open and take a look inside