Bean soufflé
By VicentaLakin
Recipe Recommendations
- high-gluten flour 225G
- low-gluten flour 25g
- soft white sugar 30g
- whole egg liquid 20g
- fresh milk 150g
- salt 1/4 teaspoon
- yeast powder
- butter 25g
- Red bean paste stuffing 300g
- sweetening
- baking
- several hours
- ordinary
Steps for Bean soufflé
1
Combining all the powdered materials in the dough, digging a hole in the flour pile and pouring them into all the liquid materials。
2
Flour and water are mixed with razors。
3
Put your hands in front and in groups。
4
After rubbing in the pellets to less sticky hands, they moved on to non- sticky silica pads to continue rubbing their faces in conjunction with the fall。
5
Take a little noodle and look at it. It's already a rougher film。
6
Add soft butter。
7
Just keep rubbing your face until there's a lot of film that can't break。
8
We'll have a whole family, and we'll cover it up。
9
Basic fermentation has doubled to its original size。
10
During the fermentation, the fermentation is made of souffled particles. The butter room is softened and is evenly hit with a manual omelet。
11
Adding white sugar continues to mix sugar with butter。
12
Scan low-banded flour。
13
It's made of small particles。
14
When the basic fermentation is completed, the noodle, exhaust, roll round, and cover the membrane laxity for 15 minutes。
15
Pressed the face, raised the square, covered the surface with a soy sauce。
16
Rolling the dough from top to bottom in a roll and squeezing the bottom entrance。
17
Split the rolls evenly into 10 equals, cut to the top, put them on the grilled oilpaper and flatten them。
18
Cover it up, double fermentation to 1.5
19
And when the surface is brushed with egg fluid, soaks are spilled。
20
The oven is preheated, 190 degrees above, 160 degrees below and 15 minutes to bake. When you're out of the oven, it's cool and it's sealed in a fresh bag。Bean soufflé Make Tips
1. When shaping for the final time, flatten the dough slightly to prevent the center from rising too high during the second proof.
2. Besides red bean paste, you can also use fillings such as purple sweet potato or chestnuts.
3. Using bread paper liners works better, as it prevents the seams on the sides from splitting during baking.