Materials:
Casta sauce: egg yolk 1, fine sugar 10g, high-gluten flour 15g and fresh milk 65g.
250g of high-gluten flour and 30g of fine sugar, namely 5g of dissolved yeast powder, 5g of milk powder15g, 0g of water100g, 2g of salt and 25g of butter.
Surface decoration:
Proper amount of whole egg liquid (brush surface)
Exercise:
1, prepare materials.
2. Mix 1 egg yolk, 10g fine sugar, 15g high-gluten flour and 65g fresh milk evenly.
3. Cook with low fire and stir into a paste. Take it out to cool. Cover with plastic wrap and refrigerate for about 60 minutes.
4. Except butter, mix all the ingredients with cheese sauce and knead it into a slightly smooth dough with a bread machine.
5. Add butter and knead into a malleable dough (pull both sides of the dough as large as possible with both hands to present a large transparent film. )
6. Put the dough in a warm place and ferment it to 2-2.5 times the size. Poke a hole with your finger dipped in flour, and it will be fine if you don't retract and collapse immediately.
Plastic baking
1, the fermented dough is squashed with the palm of your hand and exhausted.
2. Divide into 3 equal parts, round and cover with plastic wrap, and relax for about 15 minutes.
3. Gently flatten the round dough with the palm of your hand, then roll it up and down from the center of the dough with a rolling pin and roll it into a strip with the same width as the toast mold.
4. Roll it inward into a cylinder from one side of the strip, and be sure to roll it tightly.
5. Put the rolled dough down and put it into the toast mold.
6. Put toast box in a warm and humid place for final fermentation (I usually put it in the oven, and use the fermentation function of the oven to put a bowl of warm water in the oven).
7. The dough is sent to the ninth part of the toast mold, and the surface is evenly brushed with egg liquid.
8. Bake in the preheated oven 180 degrees for 30 minutes, and Castar toast will be baked.
The eggs are fried like this for taking pictures. Actually, I don't eat this kind of eggs. )