Cathedral bread
By VicentaLakin
A multi-favorite bread! A light quinoa, sweetness mixed with cranberry, and fine and smooth cathedral sauce and soufflé
Recipe Recommendations
- high-gluten flour 260 grams
- quinoa flour 40 grams
- whole egg liquid 40 grams
- butter 25 grams
- sugar-tolerant yeast 4 grams
- water 155 grams
- salt 2 grams
- fine sugar 40 grams
- milk 200 grams
- egg yolk of 2
- low-gluten flour 10 grams
- corn starch 10 grams
- light cream 100 grams
- dried cranberries 100 grams
- crispy grains appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Cathedral bread
1
All the pasta materials except butter, cranberry drying, put in the bread drums, start the noodles
2
Slipped into a smooth pasta, put in soft butter, and start and face program for 20 minutes
3
Noodles are so thin that they can pull out a large sheet of film
4
The noodles are in a container, the fermentation of the membrane chamber is twice as high
5
The fermented pasta finger is inserted, the hole is fermented without convulsion
6
The fermented noodles rub their air, cover the shampoo for 15 minutes, and the cranberry dry
7
The face is folded to the middle, and the two are folded to the square shape
8
the noodles are placed in a 28x28 dish in a square shape (or in another dish) with double fermentation
9
Noodle fermentation time to make cassada sauce: 2 egg yolk with 40 grams of sugar scattered to yolk, sift into 10 grams of low powdered corn starch to dry powder
10
200 grams of milk boiled in a milk pan
11
Take one third of the hot milk and pour it into the yolk
12
Then we pour all the remaining milk into the yolk paste, add a few drops of vanilla, and then we pour it back to the milk pot. Lee
13
Turn on the fire, keep mixing until the egg paste starts to bubble, gets thick and leaves the fire
14
Cooked egg paste
15
Light cream to 60%
16
Combination with colded egg paste
17
Load the bouquet, flat the mouth
18
The fermented face brushes the egg fluid, and the flat-sniffed mouth casserole
19
Dry the cranberry in the space of the carthada sauce, soak the soufflé
20
In the middle of a preheated oven, up and down
21
It's finished
22
Completed ChartCathedral bread Make Tips
Flour on different brands is water-sorting, and it is recommended that 10-15 grams of liquids (milk or water) be set aside, that can be added to or reduced from bread, depending on the actual dry-wet condition of the face of the face, and that can be modulated in the last and pasta, and that can be added to the oven temperature for reference only if you like