Kashda pack
By VicentaLakin
♪ Cathedral packs ♪
Recipe Recommendations
- high powder 140g
- sugar 20g
- salt 1g
- milk powder 10g
- water 50g
- dry yeast powder 2g
- unsalted butter 14g
- sweetening
- hotpot
- several hours
- ordinary
Steps for Kashda pack
1
all materials added to the cassava and placed in bread drums, with the exception of butter, with the latter rubbing to the expansion stage (accompanied with casseda sauce: 1 egg yolk + 10g + 15g high powder + 65g milk mixed up with a small fire to heat the fire, while the heat stirs up to thick and then out of the fire, freezers for an hour or more, can be done at night, and freezers only)
2
It's fermented twice as big
3
Take out the exhaust
4
It's divided into six copies, covered in a lax film for 15 minutes
5
♪ Form a pack ♪
6
A second fermentation was performed, twice the size of which was swiped with egg yolk。
7
Put it in a preheated oven at 180, mid-level, 20 minutes
8
When you're out of the oven, you'll have to take out the grill and eat it
9
My baby likes to put pine on it