Vanilla Kassida
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- light cream 25 grams
- water
- soup seed 50 grams
- fresh yeast 9 grams
- salt 3.5 grams
- milk powder 10 grams
- butter 15 grams
- egg yolk of 3
- milk 150 grams
- low powder 25 grams
- vanilla essence appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Vanilla Kassida
1
Soup: 50 water, 10 powder. Heated to 65 degrees off fire. Transferred to a heat-resisting container, with a surface covered with a protective film and cooled in the refrigerator for more than an hour after cooling。
2
Material other than butter is placed in the cook ' s mixer, including soup. Heated butter after mixing out of the thick membrane, rubbed to the smooth face, covered on the surface, and placed in a freezer for the night。
3
Noodles removed from the refrigerator have been fermented, and the exhaust has been split into eight small noodles covering 15 minutes of lax membranes。
4
Open the little noodles and shoot the bubbles. Put the frozen Karsida sauce in the middle of the noodles。
5
The seal must be tight。
6
Cut a few openings at the fan position。
7
Two rounds of plastic surgery, two to two times larger。
8
After two rounds, the surface is brushed with a little egg fluid, and the oven is baked 180 degrees for 15 to 18 minutes at a temperature adjusted to the temper of its own oven to observe the top colour。
9
Kashda sauce: Placing yolk and white sugar in a container and mixing it to white color and sifting it into low powder。
10
Milk and light cream heat up, slowly pouring half of the milk into the yolk paste and mixing it。
11
And pour the whole yolk paste back into the snow pan and heat it up。
12
Heated to sticky, heated butter evenly。
13
The carthada sauce is poured into the container, coated with protective film, and placed in the refrigerator before cooling。