Cartha sauce bag
By VicentaLakin
THERE IS A VERY GOOD CATHEDRAL BREAD, WHICH IS USED IN THE OLD WAY AND IS COMBINED WITH CATHEDRAL SAUCE TO MAKE A PIE. IT'S SO SOFT, IT TASTES LIKE SOMETHING ELSE. THE TALENT A IN THE RECIPE IS YEAST MATERIAL. B IS THE MAIN PANEL MATERIAL. "C" IS THE CATHEDRAL SAUCE。
Recipe Recommendations
- high-gluten flour 150 grams
- white sugar 20 grams
- yeast 4 grams
- water 120 grams
- milk powder 12 grams
- salt 2 grams
- whole egg liquid 39 grams
- butter 20 grams
- egg yolk of 2
- high powder 17 grams
- milk 165 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Cartha sauce bag
1
IN THE FIRST PLACE, THE CATHEDRAL SAUCE IS MADE: ALL C MATERIALS ARE MIXED IN THE MILK PAN, AND THE STOVE IS BOILED TO THE PASTE. COVER IT TIGHT AND COOL
2
A YEAST MATERIAL CAN BE MIXED INTO GROUPS. (EGGING WATER )
3
It's fermented to the fermentation of the noodles。
4
THE MAIN B-COMPOSITE MATERIAL, EXCEPT BUTTER, IS PLACED IN A BAKERY, TOGETHER WITH THE YEAST MATERIAL OF STEP 3, AND THE PROCESS BEGINS AND ENDS. ADD BUTTER AND START THE NOODLE PROGRAM UNTIL THE END。
5
The noodles have been fermented twice as big. As shown
6
Take out the noodles to flatten the exhaust。
7
It's divided into eight equals, and it's 10 minutes to awoke。
8
They'll grow up in a cow's tongue and thinner at one end。
9
Put the cartha sauce on the surface and not on the edge。
10
Scroll from one end of thick. As shown
11
Put all the fine face in the polished oven and enter the oven for a second fermentation up to twice the size. I'm gonna put a glass of hot water down here and keep it wet and fermented
12
Take off the yummy face and brush the egg fluid gently. Preheat oven 180 degrees 10 minutes in advance。
13
Put the rest of the carthada sauce in the bouquet and cut a little mouth and squeeze it gently on the surface。
14
It will be delivered to the middle of the oven, and it will be released with a high and low fire of 165 degrees for 20 minutes. It's cold。
15
The finished product。