Kashida bread
By VicentaLakin
It's because of this obsession with food that we've had something to share with people. All right, let's talk about today's bread. It's a bag of cathedral sauce, one of my favorites. It's the same as a puff and bread! I'm a crazy fan of kasda sauce. I usually make kasda sauce with bread
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- butter 25 grams
- egg liquid 25 grams
- milk powder 10 grams
- yeast 3 grams
- fine sugar 50 grams
- salt 3 grams
- water 130 grams
- egg yolk of 3
- low powder 25 grams
- milk 250ml
- vanilla extract few drops
- sweetening
- baking
- half an hour
- ordinary
Steps for Kashida bread
1
The yolk is scattered, 30 grams of fine sugar is added, the electric omelet is twitched to light, the size is swelling, the powder is sifted, the powder is tumbled
2
Put the remaining 45 grams of sugar in the milk and boil it to a tiny boil
3
It's a little cold, slowly pouring into the flour mixture and mixing it upside down
4
Finally, the mixture is sifted
5
And then you pour it back into the milk pot, and the little fire heats it up, and it's so thick that it's gone
6
Add butter, mix it up, put it in the freezer when it's cool
7
Look again at bread practices: all materials except butter are mixed (liquid and solid)
8
Bread machine selection program, pasta rubbing
9
After extension, add butter
10
Keep rubbing through a thin membrane
11
The niced noodles were put in the bowl, covered with a fermentation chamber twice the size of an hour
12
The fermented noodles are inserted with their fingers, removed without touching their hands, or condensed, which means they're fermented. Okay
13
After the basic fermentation, the noodles are removed from the board, with light pressure by hand, and the bubble is discharged. And split the noodles into an average of nine
14
Kashda sauce is packed in a bouquet, so it's easy to wrap
15
Put in a cone of loose pasta and turn it over and put in the middle of the cathedral butter sauce
16
Put the noodles on the grill, put a pot of warm water in the oven, put the oven in the oven, turn the oven to the fermentation, and do two rounds for about 40 minutes
17
A fermented breadbrush with an appropriate amount of egg fluid and some kashda cream on its face
18
Put it in the middle of a preheated oven, get 160 degrees up and down, bake for 28 minutes, and put a layer of tin paper on top of the top 10 minutes
19
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