Casda Braided Bread
Shaped a pigtail bread with Castada sauce. I like the smell of Casta very much. During the roasting process, the whole room has a milky aroma.
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Casda Braided Bread
1
Stir all the ingredients of the Castad sauce evenly, sieve, heat on low heat until a paste, stir while heating, and place in the refrigerator for 1 hour after completion.
2
Knead the Chinese seeds into balls and ferment for 1-2 hours
3
Remove the medium dough, tear it into small pieces, mix with the main dough material and casda sauce, knead until it is formed, beat until the gluten expands and the surface is smooth, then add softened butter and continue to stir until complete.
4
Place the kneaded dough into a container, cover with plastic wrap, and relax at room temperature for 30 minutes
5
Divide into 12 equal portions of dough, round, and relax for 20 minutes
6
Roll out the relaxed dough into an oval shape.
7
Fold the dough in half from both sides to the center.
8
Rub into long strips, and braid them in groups of 3 strips.
9
The braids are finally fermented in the oven.
10
Place the finished braids at 180 degrees C, lower for 30 minutes, and cool on a baking net after baking.
11
Baked pigtail bread.Casda Braided Bread Make Tips
Dividing the yeast powder into two times will ferment quickly. The Chinese dough will be much better when you tear it into small pieces and mix it with the main dough. The final fermentation is carried out in the oven, and a large bowl of hot water is placed in the oven for fermentation.