Cathedral bread
By VicentaLakin
The soft skin is packed with smooth, soft kashda sauce, delicious. With herbs of vanilla, the cathedral cream, soft and sweet, full of warm scents. Had to try。
Recipe Recommendations
- milk fragrance
- roast
- several hours
- simple
Steps for Cathedral bread
1
The first was to make a carthada marmalade, which measured all the materials; the yolk plus 20 grams of white sugar was evenly mixed with an eggmaker。
2
corn starch and low powder are sifted together, and 50ml milk is added in and evenly mixed。
3
A mixture of corn starch, low powder and milk is then poured into the yolk, evenly mixed。
4
1/2 small spoons of vanilla and 20 grams of white sugar and 200 ml of milk are mixed together into the milk pan, heated with a small fire until it boils out of the fire, then slowly added to the mixture produced in step 3 and mixed on the side。
5
Sift step 4 mixed fluids into the milk pan。
6
Heat again with a small fire, with boiled sides to stir up to a thick fire, and immediately add 10 grams of butter to melt, that is all. It can be used when it's completely cool before it's dry。
7
Now make noodles. In the pasta material, with the exception of butter, the butter is added to the mix。
8
To the extension phase, the film can be pulled out。
9
The warmth is twice as big。
10
Extremists, split eight, roll round, loose 15 minutes。
11
Put the noodles in a tortilla form, roll the bread into the appropriate kashda sauce, squeeze the mouth tight, round it down。
12
Put it in the grill, and ferment at the end。
13
There's plenty of kathda sauce in the lace。
14
When the fermentation is twice as large, and when the egg fluid is brushed on the face of the face, it is sufficient to draw a bouquet。
15
Medium, 170 degrees, about 20 minutes。Cathedral bread Make Tips
1. Castel custard is solidified and is not easy to weigh. Divide it roughly into 8 portions, leaving a part for decoration on the surface.
2. Vanilla essence can be replaced with vanilla powder.
2. Vanilla essence can be replaced with vanilla powder.