A bread from the Kasta
By VicentaLakin
I've always loved Mr. Meng's Castile toast, which is a super soft, hand-to-hand torn bread. I like the casta sauce, either on the face of the bread, or in the bread, which tastes sweet, less guilty than the formula with butter. The formula is a 450 grams of toast, and I've doubled it to make a 450 gram of toast and a six inch of bread! Toast's for yourself. Nice delivery
Recipe Recommendations
- milk fragrance
- baking
- several hours
- simple
Steps for A bread from the Kasta
1
1 casta sauce: all materials in the supplements are evenly mixed with chopsticks, then made in paste with a small fire, cooled all materials in the main material and post-casta sauce, put liquids before solids in the bakery, then rubbed them through to the completion stage
2
Two hands open. Transparent, smooth film
3
Three basic fermented noodles
4
An average of six pieces of pasta, with an exhaust roll of 35 to 40 minutes, and if the colour is too deep, the surface is covered with tin paper
5
Take three of them for toast
6
Six other three growth strips
7
Seven to three
8
It's like a double fermentation
9
The nine surfaces are squeezed on the casta sauce
10
Bottom of 10 ovens, 180 degrees 35-40 minutes, if dark enough, surface covered with tin paper