Kashda's all-martas
By VicentaLakin
The last cathedral sauce left behind, and it was drawn into flour, which was particularly soft, and the radish worked very well, cutting off two pieces or feeling addictive。
Recipe Recommendations
- high-gluten bread flour 250 grams
- Whole-wheat bread flour 50 grams
- Castel sauce 70 grams
- milk 140 grams
- egg liquid 45 grams
- butter 10 grams
- salt 2 grams
- sugar 10 grams
- yeast 3 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Kashda's all-martas
1
Bread drums with egg fluid, milk, two flours, diagonal salt, sugar, carthada sauce, yeast
2
Put it in butter in 20 minutes
3
Fermentation
4
The niced noodles take out the exhaust in three, 15 minutes
5
Ellipse
6
Up and down
7
Again
8
Roll up, put in the mold and ferment again
9
I've got some bread and egg fluid
10
The oven is preheated, 185 degrees up and down the fire level for about 35 minutes, covered in tin paper when the color is severeKashda's all-martas Make Tips
The amount of liquid is based on the wateryness of the home flour, which is covered with tin paper