Kashda Toshi
By VicentaLakin
Recipe Recommendations
- high-gluten flour 270 grams
- Castel sauce appropriate amount
- egg yolk one
- fresh milk 75 grams
- fine sugar 10 grams
- milk powder 15 grams
- yeast 4 grams
- salt 0.5 grams
- water 120 grams
- butter 20 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Kashda Toshi
1
Cathedral sauce, 15 grams of condensed powder, 75 grams of milk, 10 grams of sugar, 1 egg yolk, evenly mixed
2
Start a little fire, mix it up with heat until it turns up, cools off the fire and covers the film in the freezer for 60 minutes
3
Caydar sauce, 30 grams of sugar, 15 grams of milk powder, 0.5 grams of salt, 120 grams of water, 270 grams of high-width powder, a nest in powder, yeast, 8 minutes of bakery
4
20 minutes, 20 minutes, butter, 8 minutes, 20 minutes
5
Enriching the bowl, covering the film for an hour
6
He fermented twice as big
7
Take out the exhaust. It's in threes, 15 minutes to wake up
8
Take a noodle, elliptical
9
We're going to fold. We're going to roll
10
Put it in sequence
11
The oven fermented 80 degrees for 60 minutes, a bowl of water on the chassis, increased humidity, full fermentation of nine points, egg brush
12
The oven is set at 190 degrees, 40 minutes, covered with tin paper, super soft toast