Kashida Crispy Bread

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Cooking Steps for Kashida Crispy Bread

Main dough ingredients group photo; If there is no old dough, you can skip this step.

Combine all ingredients except butter in the mixing bowl, mix on low speed until a dough forms, then switch to high speed until smooth and elastic, and the dough can stretch into a thin film; The high-gluten flour I used is “Top Baking Excellence” with a high water absorption rate; Different brands of flour have different water absorption rates, so you can reserve 20g of liquid and adjust based on the dough’s condition.

Add softened butter at room temperature.

Start by mixing on low speed to fully incorporate the butter into the dough, then switch to high speed, the dough should be smooth, not sticking to the bowl, and able to stretch into a transparent, elastic film.

Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rest for 30 minutes.

While the dough is resting, make the Kashida sauce: Ingredients group photo.

Mix 140g of milk and 80g of cream cheese until smooth; Combine egg yolk, low-gluten flour, and cornstarch.

In another pot, heat 110g of milk with 75g of granulated sugar over low heat until slightly simmering, then slowly pour a small amount into the egg yolk mixture while stirring.

Pour the cream cheese milk mixture into the egg yolk mixture.

Sift the mixture into a small pot.

Cook over low heat, stirring constantly with a spatula until the liquid turns into a solid paste, the sauce shows distinct lines and does not disappear easily, then remove from heat.

Let it sit for 2 minutes, then add 15g of butter to the sauce, stir until melted and well combined, let it cool, then transfer to a piping bag.

Weigh the dough and divide it into 6 equal parts, shape into balls and let them rest for 10 minutes; Roll out each ball into a circle about 12cm in diameter.

Place the dough circles into an 8-corner star mold, press the dough against the mold walls with your fingers, about half the height of the mold.

Repeat for all 6 dough balls, then pipe the Kashida sauce into each, slightly lower than the dough; Let them proof in the oven at 32 degrees with added humidity.

While the dough is proofing, prepare the crispy topping: Ingredients group photo.

Mix butter and powdered sugar, then add low-gluten flour, hand mix into uneven-sized crumbs.

When the dough is 80% proofed, spread Kashida sauce evenly with a spoon, brush the dough surface with egg wash, sprinkle with the crispy topping; Preheat the oven to 150/190 degrees top and bottom heat.

Place the dough in the preheated oven on the lower rack, bake at 150/190 top and bottom heat for 20 minutes.

Remove from the mold after baking, as the Kashida sauce is soft and may break if inverted, use two chopsticks to gently lift the bread out of the mold to maintain its shape; Enjoy warm, store in a bag once cooled.

Kashida Crispy Bread, soft and sweet!