Kashda Puff
By VicentaLakin
It was very easy to see a cartha sauce made yesterday, just as it was at home, and it started. The cathedral sauce has a wide range of uses, except for puffs, to make bread, to paint it, to make this sauce. I've had a taste of it. It's good to eat. This time, as for the first time, the puffs were made without kitchen scales, so the material was probably measured by a cup with a minivan. That's why I'm more casual. It would have been hard to squeeze Cathedral sauce with a bag. I broke the bag, and the puffs were ugly, and it seemed easier to buy a special bag and a bouquet。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Kashda Puff
1
Get ready to do the material for the cartha sauce
2
White sugar in yolk
3
It gets bigger when it's white
4
Rolling flour evenly
5
If you pour milk into the milk pan, you'll be able to turn off the fire
6
Put the milk into the yolk paste a few times, and keep it mixed up, to prevent the block
7
Filter back to the milk pot
8
It's a little hot and sticky, and you have to mix it so you don't make a pot
9
Put the cold kashda in the fridge. Refrigeration
10
Prepare the material for the puffs
11
Put water, oil, salt, sugar in the milk pot
12
It's hot enough to boil
13
The flour was quickly mixed, the fire continued, and it continued until a thin film appeared at the bottom of the pot and the fire was shut down。
14
Two eggs into egg fluid
15
When you're drying your hands, you add the egg fluid to the paste four times, and you mix it evenly each time, and the next time
16
Good pasta. When you pick it up, it's the shape of a triangle
17
I didn't have a bouquet, so I put the pasta in a bouquet
18
Squeeze the paste into the oven and leave an appropriate gap in the middle. Try to be as big as possible. I'm squeamish
19
Put it in a preheat oven, 200 degrees in the middle of the fire for 10 minutes, 180 degrees for 20 minutes
20
Put a chopstick in a hole next to the puff