Kastar super soft toast

Kastar super soft toast

Introduction:

Production steps:

Step 1: in the seasoning is the formula of kastar. Put all the ingredients into the pot, stir them evenly with light blue, then cook them over low heat and stir them into a paste, cool them, cover them with plastic film, and refrigerate for about 60 minutes.

Step 2: cool, cover with plastic wrap, refrigerate for about 60 minutes and set aside.

Step 3: put the ingredients except butter into the mixing tank together with kastar sauce.

Step 4: stir into a slightly smooth dough and add butter.

Step 5: beat until the dough is malleable.

Step 6: cover it with plastic wrap and make it twice as big in warm places

Step 7: cover it with plastic wrap and make it twice as big in warm places.

Step 8: exhaust, divide into 3 parts, round and relax for 15 minutes.

Step 9: roll it into an oval shape and fold it 1 / 3 on the left and right, as shown in the figure.

Step 10: roll it out again, turn it over and roll it up.

Step 11: molding.

Step 12: final fermentation, 9 points full. Middle and lower, 180 degrees, 30 minutes

Materials required:

High flour: 250g

Fine granulated sugar: 30g

Salt: 1 / 2 spoon

Yeast: 4 g

Milk powder: 15g

Milk: 110g

Butter: 25g

Egg yolk: 1

Note: I use 385 grams of egg mold, 450 grams of toast mold can also use this formula.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor