Kashda toast
By VicentaLakin
It's already figured out how to make Kashda toast, because there's a small bag of gish powder left. But making bread is a time-consuming thing. It is only a luxury to see bread grow over time. So I chose to freeze the fermentation and finish a bread with two nights. However, no bread has been made since the cold turned, and the condition of the noodles is not fully estimated. It feels like it's not an ideal start, and it's too late。
Recipe Recommendations
- high-gluten flour 250 grams
- sugar 30 grams
- dry yeast 5 grams
- milk powder 20 grams
- water 100 grams
- salt 1/8 teaspoon
- butter 25 grams
- egg yolk one
- custard powder 30 grams
- milk 50 grams
- milk fragrance
- baking
- several days
- ordinary
Steps for Kashda toast
1
Prepare carthada sauce
2
Put all the ingredients in the pot
3
Mixed even
4
It's hotter, it's sticky, it's off, it's cold
5
Prepare the noodles
6
Put all the pasta in the tub, except butter
7
A little more mix
8
Add Cathedral sauce
9
Smuggled into a flat-homogeneity group and formed with a face band
10
Add butter
11
It's full. It pulls out the film
12
Make a ball of noodles and put it in a bowl
13
Seal the film and put it in the freezer room
14
The next evening, take it out, return to temperature for an hour
15
Flow, split into 3 equals
16
Roll round. Cover the film for 15 minutes
17
Growing bar
18
Shade
19
Shut down
20
Put it in the Toast Moot
21
Put it in the oven and ferment it with fermentation
22
He's 8 or 9 full
23
Surface omelette
24
Put it in a 175-degree oven, lower middle, about 35 minutes
25
The surface is golden
26
It's dry. It's cold
27
Seal it with a bag and cut it for the next dayKashda toast Make Tips
Once the surface has been colored to the ideal degree, it needs to be covered with foil to prevent it from getting too dark. I didn't look for foil until the last minute, so the surface still ended up a bit too dark. Although this color actually suits my preference for darker tones, it doesn't match the surroundings.