Kashida Toast

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Kashida Toast

Mix the ingredients for Kashida sauce in a milk pot: 15g high-gluten flour, 75g fresh milk, 10g granulated sugar, 1 egg yolk. Stir well.

Heat on low flame, stirring continuously until lines appear. Remove from heat, let it cool, cover with plastic wrap, and refrigerate for 60 minutes.

In a bread maker, add Kashida sauce, 30g granulated sugar, 15g milk powder, 0.5g salt, 120g water, 270g high-gluten flour. Make a well in the flour, add yeast (keep yeast and salt separate for better fermentation). Set the bread maker to level 8 for 20 minutes.

After 20 minutes, add butter, then set to level 8 for another 20 minutes.

Place in a large bowl, cover with plastic wrap, and let it ferment for 1 hour.

Ferment until doubled in size.

Remove, deflate, divide into three equal parts, shape into balls, cover, and let it rest for 15 minutes.

Take one dough ball, roll it out into an oval shape.

Fold the sides in, roll it up.

Place in molds one by one.

Place in a preheated oven at 80 degrees for 60 minutes. Place a bowl of hot water in the oven to increase humidity. Let it ferment to about 90% full, then brush with egg wash.

Set the oven to 190 degrees, bake for 40 minutes. Cover with foil after browning for super soft toast.