Main ingredients:
Vegetable oil: 25g; Water: 100; Yeast: 4g; Salt: 1/2 teaspoon; Sugar: 30g; High-gluten flour: 250g.
Auxiliary materials:
Egg yolk: 1; Sugar: 10g; High-gluten flour: 15g; Fresh milk: 65g.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Easy.
Steps to make Kasida Super Soft Toast
1. Kasida sauce: Mix all the ingredients in the auxiliary materials with chopsticks, then cook over low heat while stirring until it becomes a paste. Let it cool and set aside.
2. Put all the ingredients in the main ingredients and the cooled Kasida sauce into the bread machine, and knead until the completion stage.
3. Take out the kneaded dough, cover it with plastic wrap and let it ferment for a while.
4. Divide the fermented dough into three equal parts, deflate and roll into a ball, cover with plastic wrap and let it rest for about 15 minutes.
5. Shape the rested dough into an oval shape.
6. Fold in half.
7. Shape into an oval shape again after flipping.
8. Gently roll into a cylinder from top to bottom.
9. Put the shaped dough into the toast mold for final fermentation.
10. When the dough is fermented to 90% full, brush the surface evenly with egg liquid (I used egg white).
11. Bake in the lower layer of the oven at 180 degrees for 30 minutes, and remove from the mold immediately after baking.
