Casta Super Soft Toast (Soup)

Published May 3, 2023 at 20:20pm ET

Food Material List

1 Soup seeds (Casta sauce)
2 Yolk 20g
3 sugar 10g
4 milk 65g
5 High powder 15g
6 dough
7 High powder 250g
8 sugar 30g
9 water 100g
10 salt 3G
11 Immediate dry yeast 4G
12 butter 15g

Operational steps

1 Soup material, mix and stir well, then heat it over a small fire, and stir it continuously with an egg beater.
2 Stir it into paste. Cover it with a fresh-keeping film after air-conditioning. Store it in the refrigerator for 1 hour or overnight.
3 After kneading the soup seed material and the main dough material except butter to the expansion stage, add the softened butter, then knead to the complete stage. After kneading, the soup seed material and the main dough will be rounded up to 26-28 degrees for four or five centimeters-1 hour or so.
4 Hair 2-2.5 times as large, with a finger to prod a hole, the hole basically does not retract
5 After removing the exhaust gas, the dough is divided into six small pieces (because I want to make two 225g dough, so I divide it into six pieces. If I use a normal ordinary chieftain model, that is 450g, divide it into three pieces), after rounding, I wake up at room temperature for about 15-20 minutes.
6 After shaping, put it in the bread mould and ferment for 45-60 minutes (36-38 degrees) in a warm and humid place.
7 When the dough is sent to 9 distributors, it should depend on the state of the dough. Toast should be sent to the point where the finger touches the dough and does not rebound, but it is still strong. If the dough is touched, it will collapse, indicating that it has been sent out. If the rebound is faster, the fermentation has not been completed.
8 Put in the middle and lower layers of the preheated 200 degree oven, bake at 190 degree for 20 minutes, and bake at 180 degree for 5 minutes. If it has been colored in the middle, cover two layers of tin paper in time. Remove the mould immediately after the oven is out of the oven, and it can start after the oven is cooled.~

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