Cathedral

By VicentaLakin

Cathedral
Today's cartha toast, which doesn't have to be baked in ovens, the gold and yellow coleslaw in the shell, the softness of toast in the interior, and the embroidery of the fragrance of the cathedral, and the taste of the tea-smelling cathedral sauce。

Recipe Recommendations

  • high-gluten flour 300 grams
  • yeast 4 grams
  • white granulated sugar 40 grams
  • salt 2 grams
  • milk 130 grams
  • eggs one
  • unsalted butter 40 grams
  • egg yolk of 3
  • corn starch 30 grams
  • vanilla extract 2 grams

Steps for Cathedral

  • Make Cathedral step 0
    1
    We'll start with the pasta, with 300 grams of high-strength flour, 4 grams of yeast, 40 grams of white sugar, 2 grams of salt, 130 grams of milk, and one egg, all mixed in the toaster。
  • Make Cathedral step 1
    2
    Start by mixing to a thicker membrane, adding 40 grams of fully salt-free butter to the room temperature and continuing to mix。
  • Make Cathedral step 2
    3
    Smuggles to thin sheeting。
  • Make Cathedral step 3
    4
    The fermentation of the room is one hour, twice the size, when it is taken out of the rinded pasta, and when it is made into a dome。
  • Make Cathedral step 4
    5
    Then we'll make a carthada sauce, prepare three yolks, and then we'll add 50 grams of white sugar and mix it evenly。
  • Make Cathedral step 5
    6
    Add another 30 grams of corn starch。
  • Make Cathedral step 6
    7
    Smuggle to non-particle evenness。
  • Make Cathedral step 7
    8
    Take a pot, add 300 grams of milk and 30 grams of salt-free butter, and boil it until it melts completely。
  • Make Cathedral step 8
    9
    When you pour milk butter into the yolk paste several times while it's hot, remember to mix and prevent the yolk paste from being burned directly。
  • Make Cathedral step 9
    10
    And then I sift all the liquid into the pot。
  • Make Cathedral step 10
    11
    The whole thing starts with a little fire, and it's always boiled to sticky。
  • Make Cathedral step 11
    12
    Add vanilla 2 grams, evenly mixed。
  • Make Cathedral step 12
    13
    Sifting the cartha sauce, it'll be more subtle。
  • Make Cathedral step 13
    14
    A flat split of two。
  • Make Cathedral step 14
    15
    3 grams of tea powder added to 15 grams of hot milk, evenly mixed。
  • Make Cathedral step 15
    16
    Add a cathedral sauce and mix it evenly and sift it。
  • Make Cathedral step 16
    17
    Cathedral sauce on the surface is covered with a protective membrane, which is cooled and stored in the refrigerator。
  • Make Cathedral step 17
    18
    Take off the fermented pasta and get some air。
  • Make Cathedral step 18
    19
    A flat split of eight。
  • Make Cathedral step 19
    20
    After rounding up each of the condos, they will be covered with a protective film for 10 minutes。
  • Make Cathedral step 20
    21
    Take a loose noodle and squirt it into a cow tongue。
  • Make Cathedral step 21
    22
    Put an appropriate amount of carthada sauce in the middle。
  • Make Cathedral step 22
    23
    Just shut it, remember to hold it tight and to prevent it from bursting when it gets hot。
  • Make Cathedral step 23
    24
    When it's all wrapped up, you'll continue to cover the film for half an hour。
  • Make Cathedral step 24
    25
    Take a non-stick pot, brush a layer of oil and put on a nice, loose face。
  • Make Cathedral step 25
    26
    Cover the pan and burn the smallest fire slowly to yellow on both sides。
  • Make Cathedral step 26
    27
    Cathedral toast, done。
  • Make Cathedral step 27
    28
    Spill it down, blast it out of the fragrance of Castile, beauty。
  • Make Cathedral step 28
    29
    The shell is fried with golden coleslaw, soft as toast。

    • Cathedral Make Tips

    The whole fire, remember, the lids are suffocating and don't get burned。

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