Kashda-soft toast

Recipe Recommendations

• high-gluten flour 250 grams
• fine sugar 30 grams
• salt 1/2 tsp of
• yeast 4 grams
• milk powder 15 grams
• water 100 grams
• soy egg yolk one
• milk 65 grams
• butter 25 grams

• sweetening
• roast
• several hours
• senior

Steps for Kashda-soft toast

1

FOOD PRODUCTS: AKASDA SAUCE: 1 EGG YOLK, 10 G SUGAR, 15 G HIGH-WEATHER FLOUR, 65 G MILK B: 250 G HIGH-WEATHER FLOUR, 30 G FINE SUGAR, 1/2 SMALL SPOON SALT (4 G), YEAST, 4 G MILK POWDER, 15 G WATER C BUTTER, 25 G WATER

2

LET'S START WITH KARSTA SAUCE: ALL THE FOOD IN MATERIAL A IS IN THE MILK PAN

3

The fire's heating up

4

Just mix it in a paste. Take it out and fall on the plate. Seal it and freeze it for an hour

5

NOODLES: KASHDA SAUCE AND MATERIAL B MIXED IN A BAKERY, YEAST AND SALT OPPOSITE. FIRE

6

COMMENCING THE PASTA OF THE BAKERY, A PROCEDURE OF 20 MINUTES AND 18 MINUTES TO ADD ROOM TEMPERATURE SOFTENED BUTTER (MATERIAL C)

7

One more lasagna program. The dough pulls out a thin mitt

8

The bakery starts the fermentation, the noodles are twice as big, and the fingers don't shrink

9

Noodles, exhaust

10

Two large and one large (not too different in size, or equal in size), rounded and covered with laxity for 15 minutes

11

It's a cow's tongue

12

It's a cow's tongue

13

Large in the middle, small on both sides

14

It's twice the size of the old fermentation

15

The oven is 185 degrees preheat for five minutes, the toast is in the lower part of the oven, 180 degrees 40 minutes, and the guerilla is on the way. Paper

16

When the toast is baked, the moulds fall out, and when the heat is hot, it is stored in a conservatory chamber。

17

Kashda's Toast Production Map

18

It's finished

19

It's finished

20

It's finished

Kashda-soft toast Make Tips

Recipe Categories

• baking Recipes