Kashda yogurt
By VicentaLakin
This cathedral yogurt bread has a soft personality and is a clone of Ms. Susu; when a cathedral sauce is squeezed, a little bit of it is squeezed, and a little bit of it is wasted; and, hey, it's a snake that I was trying to paint. It's not good-looking, but it's delicious and simple; wet material: Except for the whole egg fluid, all in yogurt, with the sweet taste of cathedral sauce, the cell phone dropped by two, two words: it's delicious
Recipe Recommendations
- butter 27 grams
- salt 3 grams
- yeast 4 grams
- white sugar 30 grams
- eggs 40 grams
- yogurt 175 grams
- high-gluten flour 300 grams
- Castel sauce appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Kashda yogurt
1
Put everything except butter in the bread can. Internal
2
Commencing a face-to-face program with soft butter
3
Start another one of these
4
Start the yogurt program when it's rounded to two and a half times its size
5
Take out the exhaust and divide the nine
6
When you've got a long circle, you roll up and down
7
Put it in the oven
8
Send it to the oven. Start steam and fermentation
9
Take the whole egg fluid out of the surface brush when it's two times older
10
Spread appropriate black and white sesame in the middle
11
Squeeze on the sesame side with a proper amount of cassava
12
Send it to the third level of the oven: 180 degrees, up and down for 18 minutes
13
It's time to take out the grill and get it on the grill
14
Division is softKashda yogurt Make Tips
1. When food goes into bread drums, it is to be put in line with the first liquid, the last powder of the solid, while salt and sugar are to be placed in the corner, the face is to be wetter, the amount of yogurt is to be determined by the weather, flour, etc., by having 3 friends who do not have, or do not like, carthada sauce, or by changing it to a puff paste, which is to be squeezed on 4 and baked hours and temperatures, depending on the situation in the oven