Chinese Food
Custard toast (family version of daddy's sweet custard toast)
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Daddy's sweet custard toast has been urged by many friends for a long time. But I haven't eaten dad's sweet toast. It seems that there should be a lot of butter in it. And the method should be similar to that of pastry. The pastry toast I made today is even the home version of dad's sweet pastry toast. I don't know what's the difference between the specific taste and dad's sweet. But it's also very delicious. In particular, I have a big fire when baking the skin. When eating, the skin is crispy. I like it very much. And it's not as complicated as open and crisp. Just roll one roll. But this toast is a little bit like a crisp. It also leaks oil when baking. This oil leak is a normal phenomenon. I went to check the book of love and freedom teacher. I read her book that when baking gold bricks, there will be oil leak. And when making Danish rolls of crisp, there will also be some oil leak. When baking, we must use the baking plate to pad. Put tin paper on the top of the baking plate. Don't ask me how I know
Cooking ingredients
Cooking Steps
Step1:Knead the dough to the glove film by oil method. Toast must be kneaded to the full stage. Otherwise, it can't grow very high. The worst is to knead until there is no sawtooth. It doesn't matter if you can't knead it. It's OK to make a big braided bread.
Step2:Measure the temperature of the dough. Do not exceed 26 degrees.
Step3:The dough is sealed in a container. Fermentation at 28 degrees. The fermentation temperature shall not exceed 28 ℃. Bread with more than 28 degrees will be rough. It's not delicious. The dough can be fermented at 28 ℃ for 60-80 minutes. Time below 28 degrees will be extended. In short, the final inspection status shall prevail. Dip dry flour with your fingers and poke holes in the dough. If the holes do not shrink or slightly shrink, it means that the dough has been fermented.
Step4:Cover with the plastic wrap and let it relax for 20-30 minutes.
Step5:This is the time to soften the butter in advance and stir it with sugar powder.
Step6:Add milk powder and mix well.
Step7:Put the filling in the fresh-keeping bag and roll it into thin and consistent slices. Put it aside for future use.
Step8:The dough is relaxed and rolled into a rectangle. It's just a little bigger than a puff. Then turn the dough over.
Step9:Pastry on the dough.
Step10:Roll up from top to bottom.
Step11:Slightly flattened.
Step12:In three parts. Cut it all. Then cut face up. Squeeze the three strands of dough into the head.
Step13:Make it up. The bottom is also pinched tight.
Step14:Flatten both ends with a rolling pin. Then fold both ends down.
Step15:Put it in the toast box. It can be fermented at room temperature. You can also put it in the oven. Put a bowl of hot water under or beside it. The hot water temperature is 45 ℃. Mold and hot water to have a certain gap. Then close the oven door and adjust the fermentation temperature to 28 ℃.
Step16:Ferment to the full eighth of the mold. Dip your finger in some dry flour and click on the edge. You can see that there is a little rebound in the depression. But you can also see that there is a depression. It means that the fermentation has been completed.
Step17:Place a baking tray at the bottom of the oven. Put tin paper on the baking tray. Preheat the oven and heat it up and down for 170 ° 15 minutes.
Step18:Put in the lower layer of the preheated oven. Bake for 40 minutes at 170 degrees. This temperature gives you a range, because you have to adjust it according to the oven and mold in your home. I us
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Step20:
Cooking tips:There are skills in making delicious dishes.
