Main ingredients:
2 egg yolks; 350g high-gluten flour.
Auxiliary materials:
130g fresh milk; 30g milk powder; 200g water; 50g unsalted butter; appropriate amount of raisins.
Seasonings:
80g fine sugar; 1 teaspoon salt; 2 teaspoons yeast.
Flavor: milky; Cooking method: baking; Time-consuming: several hours; Difficulty: ordinary.
Steps for making Kasida Toast
Put all the ingredients in A into a pot and stir well. Cook over low heat while stirring until it becomes a paste. Take it out and let it cool. Cover it with plastic wrap and refrigerate for at least 60 minutes.
Use the oil method, except for the butter, put the ingredients from step 1 and the ingredients from B into the bread machine and knead for about 10 minutes. Add softened butter and continue kneading until it is finished. Ferment until it doubles in size.
Take out the dough, press it to release the gas, divide it into 6 portions, cover it with plastic wrap, and let it relax for 15 minutes.
Take 3 portions of the dough and roll them into long strips.
Roll them into cylindrical shapes from top to bottom.
Put them in the toast mold, cover with plastic wrap, and ferment again until it doubles in size.
Take the other 3 portions of dough, roll them into long strips, and sprinkle with raisins.
Roll them up along the wide end, pinch the opening tightly, and roll them into long shapes.
Pinch one end of the 3 strips tightly.
Braid them.
Put them in the toast mold, cover with plastic wrap, and ferment again until it doubles in size.
Brush with egg liquid.
Put it in a preheated oven at 350F/180C for 30 minutes. After 20 minutes, cover it with foil to prevent it from burning.
Remove from the mold immediately after baking.
Soft and chewy, kids love to tear and eat it.
