Kashda
By VicentaLakin
Since I fell in love with baking six years ago, food safety has become more and more demanding as technology has improved, and the toast that I bought outside is not bad, but I don't know how many additives I put in, either for health or for myself。
Recipe Recommendations
- high powder 250 grams
- sugar 25 grams
- butter 25 grams
- salt 2 grams
- milk powder 15 grams
- water 110 grams
- egg yolk one
- milk 70 grams
- whole egg liquid appropriate amount
Steps for Kashda
1
I'll make kashda sauce first. I'll mix yolk, milk, high powder, sugar
2
It mixes the materials with the cartha sauce, except for butter
3
Add butter to full expansion
4
Cover it up and ferment it to 2-2.5 times the size
5
The exhaust is loose, divided into three, rounded
6
♪ The growth strip ♪
7
Roll it up and put it in the oiled toast box
8
It's full of nines
9
The oven is preheating to 180 degrees and 35 minutesKashda Make Tips
Making homemade bread is a very rewarding experience. Especially after learning to knead by hand, you'll never want to use a bread machine again; the gluten develops quickly, and the results are excellent. You can make two loaves at a time and freeze one. When ready to eat, let it thaw at room temperature—it won't affect the texture. However, you must absolutely not refrigerate it, or it will become hard.