Kashda's super soft toast
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- fine sugar 30 grams
- salt 1/2 scoop
- yeast 4 grams
- milk powder 15 grams
- milk 110 grams
- butter 25 grams
- egg yolk one
- milk fragrance
- roast
- several hours
- simple
Steps for Kashda's super soft toast
1
It contains the formula of Kashda, all of which is placed in the pot, which is then evenly mixed with a light and plume, then boiled with a small fire and made into a paste, cooled, covered with a fresh film, which will be stored in cold storage for about 60 minutes。
2
It's cool, it's covered with a protective film, and it's cold in about 60 minutes。
3
Materials other than butter are added to the mixer with karsida sauce。
4
Smash a slightly smooth face, with butter。
5
It's a long-term business。
6
Cover the film, it's twice as big in warmth
7
Cover the film, it's twice as big in warmth。
8
Excretion, split three, roll round, loose 15 minutes。
9
An elliptical form with one third of each left and right, as illustrated。
10
Long again, roll over。
11
Get in。
12
Last fermentation, full nine. Medium bottom, 180 degrees, 30 minutesKashda's super soft toast Make Tips
I use a 385-gram egg mold, and you can also use this recipe for a 450-gram toast mold.