Kashda braid bag
By VicentaLakin
The casserole is added to the bread as a soup. The choice of a full-egg version of the cartha sauce is also a very simple lazy method compared to the traditional cartha sauce, which is well suited to everyday production。
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- milk 85 grams
- sugar 25 grams
- salt 3 grams
- yeast 3 grams
- butter 20 grams
- almond slices several
- eggs one
- corn starch 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Kashda braid bag
1
First, a cartha sauce: one egg, 200 grams of milk, 10 grams of sugar, and 15 grams of corn starch mixed。
2
Pour it in the milk pot and make it a little bit。
3
Boiled to sticky heights and released into cold water to continue mixing to cool。
4
The oil is then rubbed into the membrane after taking 150 grams of carcassade sauce (the remaining decorative surface) and other materials. The basic fermentation is twice as large。
5
Take out the vents and split them into nine pieces and roll them in 15 minutes。
6
Take a noodle, squirm。
7
Turn over and press the bottom。
8
From top to bottom。
9
Then do all the noodles, take three, take each one long。
10
Start with braiding in the middle。
11
Let's start with the following part。
12
Make it up and make it up。
13
After three braids were packed, the fermentation was finished, the whole egg fluid was brushed, the cathedral sauce was squeezed back and forth, the apricot tablet was put in the oven, the middle level was burned, 180 degrees and 18 minutes。Kashda braid bag Make Tips
Each person makes a different cassava, so milk is added to the face, not all at once. The cathedral sauce used here is a simple and well-functioning whole egg version, with two added if you use yolk。