Kashda toast
By VicentaLakin
The toast, which comes from Teacher Meng's 100 Breads, originally known as “Kashda Super Soft Toast”, is, like its name, very soft and tasteful. I tried a few times, it felt good, so I recommended it to you. Suitable for breakfast staples, slices for sandwiches, etc。
Recipe Recommendations
- high-gluten 265g
- fresh milk 65g
- water 100g
- eggs a
- yeast 4g
- milk powder 15g
- butter 25g
- fine sugar 40g
- salt half a teaspoon
- sweetening
- roast
- several hours
- simple
Steps for Kashda toast
1
Raw material。2
one egg yolk, 10g fine sugar, 15g thick flour, and 65g milk。
3
First, it's evenly mixed with an eggbeater。4
It is then boiled with a small fire and mixed into a paste, which is taken out of the cold, covered with protective film, and frozen for about 60 minutes。5
Refrigerated cathedral sauce with other raw materials besides butter。6
Select the bread machine and the face, and the smooth pasta (about 15 minutes) with butter.7
The face rubbing continues for about 15 minutes, with two "and face" programs, which, after approximately 30 minutes, can pull out a more subtle film。8
Bread round. Select the fermentation function。9
It's almost twice as big。
10
Split the noodles into three flat pieces。11
Zipping up tongue. Then it starts at the end。12
Then it's neatly put in the toast box。13
Select again the fermentation function, with secondary fermentation and full fermentation of 8-9 points。
14
A smooth brush of egg fluid。15
The oven is preheated at 180 degrees, about 35 minutes。16
The baked bread, the buttons, it's on the dryer。