Kasda super soft row bag

This is really super soft, I have done it several times

This is really super soft, I have done it several times

Material

High powder 15 grams
salt 2 grams
yeast 4 grams
milk powder 15 grams
sugar 10 grams
milk 65g
butter 25 grams
Custard sauce 100 g
Custard sauce: (knead the dough)
yolk 1

Mix all the ingredients of Cassette sauce with a small fire and heat to a thick, cool to spare

All ingredients except butter are kneaded and gluten is kneaded until gluten expansion stage

The base is doubled in size, divided into 6 parts, rounded and relaxed for 10 minutes

Close the mouth down, roll it up and down, turn over and roll up from the long edge, pinch the mouth tightly and rub the bar

Two times into the oven to put hot water fermentation 2 times larger, coated egg liquid, preheated oven, 180 degrees, middle layer, 20 minutes (after tinting, tin foil)

The practice of Kasda super soft row bag Step 5

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