Kasda Knotted Bread

Kasda Knotted Bread

1. Put the milk and eggs in the bread bucket.

2. Put the milk and eggs in the bread bucket.

3. Pour in the flour, salt in one corner, powdered sugar in the other corner, yeast in the middle, and custard sauce to start the kneading process.

4. Knead until you can pull out a rough film.

5. Add the softened butter and continue to knead the dough.

6. Knead until it pulls out a smooth and tough film.

7. Collect the rounds and put them in the basin.

8. Collect the rounds and put them in the basin.

9. Cover the cling film to ferment to 2-2.5 times the size, press with your fingers, and the finger marks do not shrink quickly or collapse, indicating that the fermentation is good.

10. Take out the dough and vent it lightly, divide it into 8 equal portions, each about 69 grams. Round, cover with plastic wrap and relax for 15-20 minutes.

11. Take out the dough and vent it lightly, divide it into 8 equal portions, each about 69 grams. Round, cover with plastic wrap and relax for 15-20 minutes.

12. Take a portion of the dough, roll it out gently, open the four corners, and roll it out into a rectangle.

13. Take a portion of the dough, roll it out gently, open the four corners, and roll it out into a rectangle.

14. Turn it over, turn it 90 degrees, thin the bottom edge, and roll it up. Pinch the interface tightly.

15. Rub it into a long strip, don't rub it all at once, rub it in a step-by-step manner.

16. Take a portion and rub it again to form a reverse 6-shape.

17. The left hand holds the bottom of the inverted six-character, like a left flip.

18. Insert the upper half of the reverse six-character into the circle.

19. That's it after inserting it, pinch the interface tightly.

20. Place in the baking tray.

21. Fermented twice to double the size. Mix the egg liquid and water in a ratio of 1:1, brush on the bread dough, and sprinkle with white sesame seeds.

22. Put it in the preheated oven, and put a cup of hot water on the bottom of the oven. In the middle layer, heat up and down, bake at 180 degrees for about 20 minutes, and cover with tin foil after the surface is colored.

Tips:

The amount of liquid is added according to the water content of the custard sauce and the water absorption of the flour.

If the dough sticks to your hands, you can use your hands to stick flour.

When baking, put a cup of hot water on the bottom of the oven to create steam, and the baked bread will be softer.

The baking temperature is adjusted according to the temper of your own oven.