Kashda's peanut-coconut bag
By VicentaLakin
the custardcream is also called gish sauce, even known as pastry cream, which tastes like ice cream, which is essential for the production of french desserts and sweet pies, and which is a very high use of pastry, which can be used after complete cooling and can be kept in the fridge for 1-2 days. in addition to the uniqueness of this paragraph, which is the result of the kashda sauce, the attraction is not only the beauty of the appearance, but also the fact that the bread contains peanut and coconut pie, thereby adding a bit of fragrance and taste。
Recipe Recommendations
- high-gluten flour 600 grams
- corn oil 60 grams
- eggs one
- white sugar 80 grams
- salt 2 grams
- yeast 6 grams
- milk 310 grams
- peanut paste 150 grams
- coconut 100 grams
- milk powder 20 grams
- egg yolk of 2
- fine sugar 30 grams
- low-gluten flour 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Kashda's peanut-coconut bag
1
In addition to corn oil, salt and yeast, all main materials are mixed to dry powder (milk is to be added gradually and the water intake of the face flour is to be reduced) and the covering of the film is loose for 30 minutes, adding yeast salt (to the dissolving of the yeast) (painting of the thick membrane, smoothing of the face and lifting of thicker membranes)。
2
fermentation in warm places is twice as big。
3
When the noodles are fermented, all peanut coconut materials are evenly mixed, made into pie, and replaced。
4
Make kasda sauce. Add fine sugar to the yolk, and use an eggbeater to spread at high speed, so that the yolk is loose and dense。
5
Pour in the milk mix。
6
Sift in low-banded flour mixed into pasta。
7
Pumping the face into a non-compulsive pot (or a milk pot) with a small fire and a constant mixing of the hot side until the egg milk is thick and thin。
8
Out of fire, out of slender cartha sauce。
9
Load a bouquet (does not have to be finished at once) and put it in the fridge for freshen up。
10
The fermented pasta is vented into 16 equals, rounded, flattened, wrapped into the pies, squeezed through the mouth。
11
收口朝下，摆入烤盘，盖上保鲜膜，fermentation in warm places is twice as big。
12
A layer of egg fluid is painted on the surface, and kashda sauce is squeezed on the bread surface with a bouquet。
13
The oven is preheated, up and down the fire, mid-level, 130 degrees for 30 minutes (time required, temperature determined by the oven itself) and colour satisfactory on the surface。
14
There's some heat that's sealed。
15
Look at it。
16
Rich and sweet。Kashda's peanut-coconut bag Make Tips
1. The time and temperature of the bakery shall be adjusted, as appropriate, according to its own oven. In baking, the bread is coloured to cover a layer of tin paper。