WHAT YOU NEED

Ingredients

250 grams of flour
30 grams of fine sugar
4 grams of yeast
15 grams of milk powder
110 grams of milk
25 grams of butter
10 grams of fine sugar
15 grams of flour
65 grams of milk
1/2 teaspoon of salt
One egg yolk

How TO MADE Castor toast

Steps 1 to 4

1. The seasoning is a recipe for cassava, all the ingredients are put into the pot, first stirred evenly with a light, then cooked on a small fire to make a paste, cooled, covered with a preservative film, refrigerated for about 60 minutes and then used.

2. Cool, cover with a preservative film, refrigerate for about 60 minutes and then use.

3. Materials other than butter are mixed with cassava sauce.

4. Stir into a slightly smooth dough and add butter.

Steps 5 to 8

5. Stir until the dough is stretchy.

6. Cover with a preservative film to make it twice as warm.

7. Cover it with a preservative film and make it twice as big in the warmth.

8. Exhaust, split into three parts, roll round, relax for 15 minutes.

Steps 9 to 12

9. Shaped into an ellipse, folded one-third to the left and right, as in the figure.

10. It's long again, and it's rolled up.

11. Enter the model.

12. Finally fermented, nine minutes full.

13. Lower middle layer, 180 degrees, 30 minutes

Handy cooking tips

　　I used 385 grams of egg whites, and 450 grams of toast whites could also use this recipe.