VIEWERS AMAZED THE SHAPE ❗🔥 SOFT MILK COTTON BREAD RECIPE ⭐ IT IS AMAZING✋

VIEWERS AMAZED THE SHAPE ❗🔥 SOFT MILK COTTON BREAD RECIPE ⭐ IT IS AMAZING✋

_________Milky COTTON BREAD_______ ✓I am very happy to present you a new form of Bun Folding which you are watching here for the first time today. ✓Figure …
Welcome to Masmavi3Mut Fakta! Today I want to share with you this delicious pogaca recipe, our main ingredient will be milk so that it will be really soft and also I will show you a specific technique for knitting this pogaca, the technique is very simple, but the result can be absolutely. permission granted! lets start! For the dough we need 2 tea glasses of warm milk 1 tea glass of about 125 ml 2 egg whites (we will need the egg yolk later) 1/2 cube of fresh yeast or 1 packet of dry yeast 3 tablespoons of sugar and 1 heaping teaspoon of salt Until everything is mixed whisk well Yeast melts now we slowly add the flour to the bowl 6 1/2 to 7 cups of flour total is required – depending on the size of the eggs I use the 2-step technique: First I cut the ingredients roughly with a wooden spoon and knead by hand then add 70-75 g of soft butter to the bowl and start kneading by hand. we begin the dough will be very dry and hard at first, but will become softer over time, after kneading for about 3 minutes, when the butter combines with the dough, the dough becomes this homogeneous mass and the dough is ready, as you can see here it is not very soft but also not dry it, but right here and here you can see the texture of the dough more clearly, now I cover the dough with some cling film and after about 40 minutes it is very low heat I ferment the dough in a way that it looks like it is in the oven and after it is completely closed), because the weather is quite cold in Germany at the moment, then I folded it with a scraper and sprinkled some flour, the dough does not stick to the table at all. But today I will share with you my favorite technique 🙂 as you can see here, I roll the dough with a rolling pin so that it does not stick to the table I turn it a few times. as little flour size as possible now about 65cm x 50cm then I will cut the dough into 7 equal pieces and cut a cut in the middle now I take a rectangle and flatten it a bit with my hand then I cut 2 parallel lines from one side of the rectangle then we will put the filling on the other side the dough is very elastic as you can see here it’s so simple, the filling is good "to pack"
please make sure the filling is completely covered and press it to the top flat with your hand, now all you have to do is knit the other side, then fold the filling and you’re done! It’s that simple, isn’t it? But I think it just looks nice here, to save some time I make several pieces of dough at once and basically repeat the whole process and the best part is it’s so fun to shape this pogaca 🙂 I’m right if I say it I’m wrong but this pogaca shape is very unique and I can find it on youtube or on instagram and I’ve never seen it in detail before: please make sure you pinch the end nicely so it cooks as you can see here Now with this recipe we can fill 1 1/2 baking trays with pogaca, before baking them, 30 minutes later after mine doubles about 25 to It’s important to let them rise again for 30 minutes, then we mix the 2 egg yolks. Brush the pastry with 1 tablespoon of milk and please be very careful and gentle here and last but not least, I’ve added some se Sam and our nigella-filled pastry is now ready for the oven! Baking time (top/bottom heat) in a preheated oven at 200 degrees Celsius is about 25 to 30 minutes, but please always be mindful of the pogaca as my pogaca can burn easily so my pogaca looked like after 30 minutes. bigger! And our pogaca is finally ready to be served 🙂 This shape of the pogaca is very practical as the cheese filling is evenly distributed, it looks very aesthetic and most importantly it is easy to make 🙂 A few Ingredients The main ingredient here is milk I did not use any oil or yogurt, so they are very soft and fluffy here You can see the texture of the pogaca up close: They’re so soft and fluffy, then you can freeze them. they’re baked, or you can prepare the pogaca the night before and pop it in the oven the next day, or you can prepare it and freeze it before you put it in the oven, here you can see what the inside of the pogaca looks like – it’s delicious and fluffy! I hope this video was helpful and you will try this recipe, thanks for watching! See you next time, bye!

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