The first piece of bread

The first piece of bread

Introduction:

"Bread is my hard injury, but recently I saw that many students had made castar toast, which aroused the desire to make bread. So I decided to try it, but I didn't expect to succeed the first time. The bread was very soft and delicious. Although the size of the division is not consistent, and the roll is not good, but looking at the lovely bread, my heart is still very happy

Production steps:

Step 1: I usually put the butter in the freezer, so take out the butter first and let it warm up.

Step 2: put all the ingredients in the pot.

Step 3: cook slowly with low heat, stir while cooking, turn off the heat when it becomes paste, cool slightly and refrigerate for one hour.

Step 4: after the custard sauce is refrigerated, pour all the ingredients of the dough into the toaster except the butter, put the custard sauce in, and generally put the liquid at the bottom.

Step 5: stir for 20 minutes with the mixing function of the toaster.

Step 6: put the butter in after 20 minutes and stir for another 20 minutes. The butter doesn't need to melt into liquid, just soften.

Step 7: fermentation to twice the size, now the weather, I used about 50 minutes.

Step 8: after the first fermentation, take out the dough and exhaust. After exhaust, divide the bread into three equal parts, knead and relax for 15 minutes.

Step 9: oil the toast mold. It seems that I don't touch it, but for the sake of safety, I still apply a layer of oil.

Step 10: roll out the loose dough.

Step 11: then roll up from top to bottom, roll tight, pay attention to the best smooth side outward, so that the surface will look good.

The second step is to put the toast into the mold for the second time.

Step 13: according to your method, put a plate of hot water in the lower layer of the oven, and then put the dough in the oven to ferment. I don't have a toast cover, so it's almost 8 points full.

Step 14: after fermentation, brush a layer of egg liquid on the surface of dough.

Step 15: sprinkle some sesame seeds on the top.

Step 16: lower oven, 180 degrees, 30 minutes.

Step 17: it's very soft and delicious. The next day, it can be sliced and used to make sandwiches.

Materials required:

High gluten flour: 215g

Egg yolk: 1

Milk: 65g

Milk powder: 15g

Water: 100g

Butter: 25g

Kastar sauce: right amount

White granulated sugar: 40g

Salt: 2G

Yeast: 4 g

Note: custard sauce: egg yolk 1 g white sugar, high gluten flour 15 g milk 65 g dough formula: high gluten flour 250 g, white sugar 30 g, salt 2 g, yeast 4 g (original formula 3 G, I added 1 g today) milk powder 15 g, water 100 g, butter 25 G baking: 180 degree oven lower layer 30 minutes 1, 2 fermentation, if the hot water is cold, need to change in time, I changed once halfway. 2. When I brush egg liquid, I usually use egg yolk more, so the color is darker.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original