Soufflé bread
By VicentaLakin
The soufflé bread, which the children love especially, the daughters love the shape of their lovely braids, and the sons love its sweet soufflé, which they praise every time they make it. This time I added some extra dried fruit, with cranberry, raisins, red dates, not only color but also nutrition. This braid bread, which is made of five degrees of ice, is very soft, and although the fermentation cycle of the low-temperature yeast is time-consuming, its aroma and taste are completely different from normal noodles. Looking at the organization of that silk is enough proof that the waiting period is entirely worthwhile。
Recipe Recommendations
- high powder 100 grams
- qingshui 100 grams
- yeast 1 gram
- fine sugar 50 grams
- salt 3 grams
- water 30 grams
- egg liquid 50 grams
- unsalted butter 30 grams
- whole egg liquid appropriate amount
- milk crispy appropriate amount
- dried cranberries appropriate amount
- raisins appropriate amount
- Dried red dates appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Soufflé bread
1
THE RAW MATERIALS ARE SEEDED WITH LIQUIDS, MIXED WITH RAW MATERIALS A, MIXED INTO CLUSTERS, AND FERMENTED WITH ROOM TEMPERATURE FOR MORE THAN 17 HOURS IN A REFRIGERATOR OF 5 DEGREES。
2
TORE THE LIQUID SEED INTO SMALL PIECES, PUT IT IN A TOASTER, THEN ADD B MATERIALS OTHER THAN BUTTER, AND START A FACE-TO-FACE PROGRAM。
3
After the Mirror Program has been completed, the pre-soft butter has been added and a Miracle Program has been initiated again。
4
After the completion of the two-faced procedures, we tested one of the lower bands and have reached full stage。
5
Round up the dough and put it back in the toaster。
6
Covers a layer of membrane and ferments to 2 to 2.5 times the original size。
7
The fermented pasta is removed, and the exhaust is divided into an average of six pieces with a 20-minute membrane cover。
8
And each of them is divided into three pieces, rounded。
9
It's like a long note, three groups。
10
Make it a braid。
11
The braids were placed in a grill with oilpaper. I have three plates, two plates, one fermented in an oven, and one room warmed, so I don't squeeze together to bake。
12
When the bread is fermented, warm the oven. The functional selection criteria are baked at a temperature of 175 degrees and 20 minutes。
13
It's fermented bread, twice the size。
14
The fermented bread is painted with an entire egg fluid。
15
And soufflé。
16
Then we'll spill three nuts. (Cheese officer immersed in water to soft, then drained water from kitchen paper)
17
Send it to a preheated oven, mid-floor, 175 degrees for 15 minutes, with tin paper on top of the surface。Soufflé bread Make Tips
The method of making soufflés is 15 grams of sugar powder, 25 grams of low powder, 2 grams of milk powder, 20 grams of butter, evenly mixed with low powder, sugar powder, and powder milk, which is added to the butter, and can be ploughed into small particles with hands。