Cathedral bread
By VicentaLakin
It's a particularly soft piece of bread, with homemade kashdas, delicious。
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- whole egg liquid 25 grams
- water 135 grams
- milk powder 10 grams
- salt 3 grams
- yeast 3 grams
- sugar 20 grams
- butter 20 grams
- Castel sauce appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Cathedral bread
1
All raw materials, except butter, are fed into the bakery, covered in smooth noodles, and then put into butter to the membrane。
2
The basic fermentation is twice as large。
3
Take out the exhaust, divide it into six pieces and roll it loose for 15 minutes。
4
Take a noodle, bellow into an elliptical shape, and crush the bottom of the thin。
5
Scratch a cartha sauce。
6
From top to bottom, both heads will be squeezed。
7
And then we'll make six noodles and put them in a paper model。
8
fermenting again to two times the size of the warm and wet area, extracting a full egg fluid, squeezing back and forth with a squeezing bag, putting it in a preheated oven, burning up and down in the middle, 180 degrees and 15 minutes。Cathedral bread Make Tips
Custard Sauce Recipe:
Ingredients: 2 egg yolks, 15g low-gluten flour, 150g milk, 20g granulated sugar.
Method:
(1) Beat the egg yolks with granulated sugar until smooth, then mix in the sifted low-gluten flour.
(2) Pour the milk into a saucepan and heat until it is about to boil. Slowly pour it into the egg mixture while stirring constantly.
(3) Pour the mixed egg mixture back into the saucepan. Simmer over low heat until streaks appear. Remove from heat and cool in cold water. It is ready to use once cooled.