Soft Kashda
By VicentaLakin
It's a very nice soft pie, the kashda sauce tastes like pudding, the skin is soft, the entrance is strong, the perfect afternoon tea match。
Recipe Recommendations
- low-gluten flour 195 grams
- unsalted butter 135 grams
- cold water 45 grams
- white granulated sugar 5 grams
- salt 1 gram
- matcha powder 4 grams
- egg yolk of 2
- corn starch 12 grams
- vanilla extract 2 grams
- hot milk 200 grams
- sweetening
- baking
- several hours
- senior
Steps for Soft Kashda
1
We'll start with pieskin, room temperature softening full salt-free butter, 135 grams, sift into low-banded flour, 195 grams。
2
Scratched to small particles。
3
Cold water of 45 grams, white sugar of 5 grams and salt of 1 grams are mixed and then poured into butter flour。
4
It's a shaving knife。
5
Split the noodles evenly into two。
6
One with four grams of tea powder and a razor。
7
Smash to even colour。
8
Seal the mask on the bag and freeze the fridge for an hour to make the bag loose。
9
And while we're cooling, we'll make kasta sauce, pick up two yolks, 40 grams of white sugar, 12 grams of corn starch, and two grams of vanilla, in turn。
10
Add 200 grams of hot milk, evenly mixed。
11
Then the little fire heats up into a viscous state。
12
Down in the basin, cooled and frozen in the fridge, remember to keep the film on the watch bread to prevent drying。
13
The tea noodles were removed and a layer of powder was cast on the tablets and scepter, which was crushed first。
14
And grow the square。
15
It's folded in three percent。
16
Turn in a direction and continue to crush the flats。
17
17. Collapse as a three-off and operate twice in this manner。
18
It is then a little tweaked, covered with a membrane seal and a freezer for an hour。
19
Put the cooled cartha paste through the screen。
20
And then load the bouquet。
21
Take out the iced tea patch, cut half first, and the other half continue to freeze。
22
Use the scepter to form the square and remove the extra side。
23
With chopsticks, the marks of the four-point mark were crushed。
24
And split it up like it was on the map。
25
Squeeze the cathedral sauce in a small square in the lower left corner。
26
Then you put the little squares on the top right corner。
27
Put a fork on the side seal。
28
Like a braid, one on the left is made on the right, the last edge is cut, the extra edge is removed。
29
Brush an egg fluid on the face of the original face。
30
The oven is 190°C, baked for about 25-30 minutes。
31
The last five minutes covered the tea with a layer of tin paper, which would prevent the colouring of tea。
32
SUNDA, FINISH O
33
Soothing pie, Kashda tastes like pudding。
34
The skin is soft, the entrance is strong, the perfect afternoon tea match。