Custard toast (refrigerated fermentation)
Overview
I have long been planning to make custard toast, because there is still a small bag of custard powder to deal with. But making bread is time-consuming. I really hope to be able to watch the bread grow for a continuous period of time, but it is just a luxury. So I chose refrigerated fermentation and took two nights to complete one loaf. However, I haven’t made bread since the weather turned cold, so I couldn’t fully estimate the condition of the dough. I felt that the rise this time was not particularly ideal and the time was too late, so I just made do with baking.
Tags
Ingredients
Steps
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Prepare the ingredients for custard sauce (auxiliary ingredients)
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Pour all ingredients into the pot
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Mix well
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Heat over low heat and stir until thick, turn off the heat, let cool and set aside
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Prepare dough ingredients (main ingredients)
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Pour all dough ingredients except butter into a large basin
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Stir slightly
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Add custard sauce
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Stir into a uniform dough with gluten formed
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Add butter
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Stir until complete and the film can be pulled out
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Shape the dough into a ball and put it into a large bowl
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Seal with plastic wrap and place in the refrigerator
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In the evening of the next day, take it out and let it warm for an hour
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Exhaust, divided into three equal parts
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Roll into a round shape, cover with plastic wrap and rest for 15 minutes
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Roll out into a long strip
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Roll up
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Close the mouth downward
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Put them into the toast mold one by one
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Put it in the oven and use the fermentation function to ferment
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The dough will grow until it is 8 or 9 minutes full
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Brush the surface with egg wash
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Place in a preheated 175-degree oven, middle and lower racks, and bake for about 35 minutes
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The surface is golden brown
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Unmold and let cool until hand warm
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Seal it in a plastic bag and slice it into pieces the next day
