Kashda twists bread
By VicentaLakin
For the first time, it's true, it's a soft word. This time the noodles were soft and plasticized with handpowder, otherwise it would be sticky. The amount of milk is a little too much, and it should be reduced by 10-15 grams, because there's plenty of water in the cassava. That's why the amount of dough must be slowly added. I'm not thinking well this time. It's really not sticky. It's really good. It's a little fat for me to make. Next time, use 240 grams of flour. I found out I like making plastic bread now. It's funny
Recipe Recommendations
- bread flour 155 grams
- medium-gluten flour 100 grams
- Castel sauce 83 grams
- unsalted butter 15 grams
- whole egg liquid 40 grams
- powdered sugar 35 grams
- salt 2 grams
- yeast 3 grams
- milk 130 grams
- peeled white sesame seeds a little
- surface decorative egg liquid a little
- milk fragrance
- baking
- several hours
- ordinary
Steps for Kashda twists bread
1
Put milk and eggs in the bread can。
2
Put milk and eggs in the bread can。
3
Roll in flour, salt in the corner, sugar in the other corner, yeast in the middle, cathedral sauce, and start laminate。
4
Scratch enough to pull out rough film。
5
Put in soft butter and keep rubbing。
6
Squeeze to pull out the smooth and tough film。
7
Round in the basin。
8
Round in the basin。
9
Covered membrane fermented to 2-2.5 times the size of the fermentation, with a finger pressure and a finger mark that did not shrink quickly or collapsed would mean fermentation。
10
Take out the noodles with a light exhaust and split them into eight equals, approximately 69 grams each. Rolling round, covering 15-20 minutes of laxity。
11
Take out the noodles with a light exhaust and split them into eight equals, approximately 69 grams each. Rolling round, covering 15-20 minutes of laxity。
12
Take a noodle, turn it off gently, pull the four corners and grow the square。
13
Take a noodle, turn it off gently, pull the four corners and grow the square。
14
Turn over, turn 90 degrees, press the bottom, roll up. Tighten the interface。
15
Growing strips, not once, but gradually。
16
Take one, rub it again, put it in an inverse six。
17
Left hand holds the bottom of the back six words, like a left flip。
18
Insert the first half of the anti-six word into the circle。
19
This is how it's going to be inserted。
20
Put it in the oven。
21
fermented twice as big. Eggs and water are balanced at 1:1 scale, brushed on bread, and covered with white sesame。
22
Put it in a preheated oven with a glass of hot water at the bottom of the oven. Mid-level, up and down, about 180 degrees and 20 minutes baked, with tin paper on the surface。Kashda twists bread Make Tips
Adjust the amount of liquid based on the water content of the custard and the flour's absorption. If the dough is sticky, dust your hands with flour to handle it. Place a cup of hot water at the bottom of the oven during baking to create steam for a softer loaf. Adjust the baking temperature according to your oven's characteristics.