Main Ingredients:
A. Kasida sauce: appropriate amount; 1 egg yolk: appropriate amount; 10g granulated sugar: appropriate amount; 15g high-gluten flour: appropriate amount; 65g fresh milk: appropriate amount.
Auxiliary Materials:
B. 250g high-gluten flour: appropriate amount; 30g granulated sugar: appropriate amount; 1/2 teaspoon salt: appropriate amount; 4g yeast (1 teaspoon): appropriate amount; 15g milk powder: appropriate amount; 100g water: appropriate amount; 25g butter: appropriate amount.
Flavor: Slightly spicy; Process: Baking; Time: Several hours; Difficulty: Normal.
Steps for cooking Kasida Super Soft Toast
First make the kasida sauce, put all the ingredients in A into a pot
Beat with an egg beater
Cook over low heat, stirring constantly
Stir into a paste, let cool, and refrigerate for an hour
Put all the ingredients in B except for the butter, and the chilled kasida sauce into a chef’s machine, and mix at low speed first
Knead at medium speed, add butter
Continue to knead until it reaches an elastic state, where it can be stretched slightly
Ferment until it doubles in size, deflate, divide into 3 equal parts, and let it relax for 15 minutes
Take one part and deflate it again, roll it into an oval shape
Roll from top to bottom
Put it in a toast box
Ferment twice until it is 90% full, preheat the oven to 190 degrees, bake for 30 minutes, and cover with tin foil when the surface is already dark after 20 minutes.
