Butter, souffle bread
By VicentaLakin
Cream bread is the most produced and the most varied. Had to do. It's not bad. This is always true when asked to make cream bread. Breads of fresh cream are added with higher heat than ordinary bread. It's fragrance, which many people can't resist. And those who fear the weight of manure, they turn away from it, and those who do not fear the weight of manure, they are full of gushing, three to five, two to one, and they are purified. Why is that so good
Recipe Recommendations
- high-gluten flour 200 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- egg yolk one
- dry yeast 3 grams
- Animal whipped cream 100 grams
- milk 40 grams
- butter 20 grams
- whole egg liquid appropriate amount
- crispy dough appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Butter, souffle bread
1
Use the material
2
Pour pasta into a tub with butter
3
Smash to a little smooth. Add butter
4
Keep mixing to the diaphragm
5
Put it in the big bowl. Base fermentation for 80 minutes
6
Ventilation, split into 2 equals, roll round, loose for 15 minutes
7
It's about 30 cm rectangular
8
Cylinder
9
Cut from the middle
10
It's like a vasectomy
11
Put it in the oven, and ferment for 30 minutes
12
Surface omelette
13
Scratch the sommel pasta on the surface
14
Put the oven in the oven, mid-level, 175 degrees up and down, about 20 minutes baked, yellow on the surface, out of the oven
15
Put it on the hanger