Soufflé
By VicentaLakin
The bread was also made today from a book of round pigs, which was based on the direct method, and I changed this time to a soup crop (30% soup and 1 to 4. Another change continues to be the reduction of sugar。
Recipe Recommendations
- high-gluten flour 140g
- soup seed 45G
- whole egg liquid 30g
- soft white sugar 15g
- salt 1/4 teaspoon
- yeast powder 1/2 teaspoon
- butter 50g
- water 40g
- powdered sugar 25g
- low-gluten flour 45G
- milk powder 60g
- corn starch 3/4 tablespoon
- sweetening
- baking
- several hours
- ordinary
Steps for Soufflé
1
Make soup. The soup materials are poured into the milk pan and the egg-cutting instrument is fully modulated to no visible particles。
2
It's a small fire, and it's made of wood shovels。
3
When the cooked soup is cooled, the covering is moved to the freezer for an hour。
4
During the soup freezer, the making of souffle pies began. Prepare all materials required。
5
Soften the butter room with sugar powder, salt and evenly mix。
6
The whole egg fluid is added in small quantities and in fractions, evenly mixed。
7
Add milk powder, corn starch, and mix it with a rubber razor。
8
The soufflé is divided equally into five equals and is placed in the freezer with a protective film. ♪ It's easier to wrap in the skin ♪
9
Material required for the preparation of the main noodles will be removed from the refrigerator for the storage of soup for more than one hour。
10
All materials in the main noodle, except butter, are placed in the inside of the bread machine in the order of liquids and solids. The soup has a single angle. Sugar, salt to angle. Dig a hole in the middle flour and put it on the yeast and then put it on the flour cover。
11
Following the opening of the bread machine and face program, after the completion of one procedure (15 minutes), the face was essentially smooth, put into soft butter, and a face program was initiated again。
12
After the third and the face-to-face procedure has been completed, a small section of the face is slowly carried out, and a thin film, which is not easily broken, can be stopped。
13
Reunify the noodles and put them back in the bread bucket。
14
Start the fermentation program. Wet towels are covered on the face of bread drums to reduce water loss。
15
After about 60 minutes of fermentation, the volume of pasta groups has doubled. Put a hole in the middle with a finger, the hole does not shrink immediately and the surrounding face does not collapse, indicating a proper level of fermentation。
16
Takes out the noodles, exhausts and weighs, evenly split into five pieces, with 15 minutes of laxity on the cover of the roll. Take the soufflé out of the freezer。
17
When it's loose, take a noodle and press flat air. Take a soufflé and wrap it on the noodles。
18
Hold on tight。
19
The bread pack was placed in a baker with oilpaper. Put the oven in the oven, turn on the temperature and re-ferment。
20
二次发酵期间，开始制作墨西哥面糊。将黄油室温软化后打散，加入糖粉、盐，搅拌均匀。The whole egg fluid is added in small quantities and in fractions, evenly mixed。加入低筋面粉，用橡皮刮刀拌匀(操作同步骤5、6、7)。图为拌好的墨西哥面糊。
21
After the second fermentation (about 60 minutes), the bread volume increased approximately 1.5 times。
22
Take a food bag and load it with a Mexican pasta. Cut a little mouth with scissors in one of the lower corners of the bag。
23
Méxican pasta is squeezed on the face of bread, about a second area。
24
The oven is preheated at 180 degrees, the above is set on fire at 150 degrees and the middle level is baked for 15 minutes. When the furnace is released, it is cooled to room temperature and placed in a fresh bag for room temperature preservation。