Vanilla Castile
By VicentaLakin
Recipe Recommendations
- high powder 120 grams
- light cream 45 grams
- milk
- white granulated sugar 30 grams
- salt 3 grams
- butter 25 grams
- fresh yeast 12 grams
- protein 60 grams
- Vanilla Castel Sauce appropriate amount
- crumble appropriate amount
- sweetening
- baking
- a day
- ordinary
Steps for Vanilla Castile
1
All Chinese pasta materials were placed in the cook ' s machine, which was rubbed into smooth noodles and the room was fermented to three times the temperature。
2
The fermented Chinese pasta is torn into small pieces, mixed with other materials of the main noodle, covered in a thick film and covered with butter。
3
It's a nicely rubbed pasta. It's put in a freezer for 20 minutes. To seal it and put it in the fridge。
4
When frozen, the noodles grow into squares。
5
Put the carthada sauce on two-thirds of the face。
6
Turn the third without sauce into the middle。
7
A further third of the remaining one is to be turned to the middle, the openings at both ends are sealed and placed in a freezer for 20 minutes。
8
When the noodles were removed, they opened their mouths to the right side and turned them in the right direction, with the same width as the grill。
9
We split the fined ones into six pieces on average。
10
Separated small pieces of the face, cut from the middle, the two ends are not cut, and the two ports are cut twice from the inside。
11
When it's all sorted, put it in the oven, two rounds。
12
Two to twice the size of the surface soaks。
13
The oven is 180 degrees, 28-32 minutes of bakery, and the temperature is adjusted according to the temper of the oven and the colour is observed。
14
Out of the oven is naturally cold and sealed。Vanilla Castile Make Tips
One, the pie can feel like it, and the pasta freezes because it's good, and it won't ferment, but don't freeze too long