Kashda toast
By VicentaLakin
It's so soft, it smells like milk. That's what I want!
Recipe Recommendations
- egg yolk one
- high-gluten flour 15 grams
- white sugar 10 grams
- milk 65 grams
- yeast 3 grams
- salt 1 gram
- water 100 grams
- sweetening
- roast
- several hours
- simple
Steps for Kashda toast
1
Cathedral sauce: one egg yolk, 10 grams of fine sugar, 15 grams of high powder, 65 grams of milk in the basin。
2
The small fire heats up and leaves the fire as soon as it continues to mix into a paste。
3
The well-prepared cartha sauce covered with a membrane for an hour in the freezer. I used it the other night
4
In turn, 300 grams of flour, 1 gram of salt, 30 grams of sugar, and 3 grams of yeast in the bread can. Follow the procedure to rub the face。
5
After the face rub, add butter and press the face rub。
6
It'll be fermented until a small noodle can be removed。
7
The noodles are twice as big。
8
The fined noodles are flattened and split into three equals for 15 hours。
9
It's an elliptical form。
10
From top to bottom。
11
Put it in the toast box and re-ferment it。
12
The fermented pasta is full of nines and the surface is covered with soft butter
13
Put in a 180-degree preheated oven, 2nd floor, 30 minutes of roast, and 10 minutes of grilled tin paper。
14
It's baked. It's loose