A soufflé
By VicentaLakin
In order to be able to observe and feel it more closely, I chose hand-carrying, which, in my personal opinion, can only be summed up in the most realistic and relevant way by hand. Good thing it's not too hot. It's not that scary. The materials are mixed and convoluted and can smell wheat. Covers the film, freezes it to about 30 minutes in the fridge, then removes it, starts the gill, 5 minutes the film, the flour is good, it's fast, it's strong, it's good for new hands。
Recipe Recommendations
- bread flour 300 grams
- white granulated sugar 45 grams
- yeast powder 3 grams
- milk 180 grams
- unsalted butter 30 grams
- salt 1 gram
- whole egg liquid 54 grams
- milk crispy appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for A soufflé
1
Prepare materials, butter room softening。
2
Quantified flour, placed in large bowls, filled with eggs, white sugar, salt, yeast powder, poured into milk。
3
A group of rubber razors was used to cover the membranes into the freezer for about 30 minutes。
4
Takes out, “cleaning” lasagna, and until the face is formed, some rough film can be pulled out。
5
Add softened butter。
6
Continue to absorb all the butter and smooth the face so that smoother and tougher film can be pulled out。
7
Slid a few undersides, rounded up, put in a big bowl, covered with fermentation。
8
Fermentation to 2-2.5 times larger。
9
Take the fermented pasta, press pressure and drain, split into 9 equals, roll round。
10
Put it in the oven. Cover the film and ferment。
11
It fermented twice as big as it was。
12
180 degrees preheat oven. Brush the egg fluids and soufflés。
13
The bakery was placed in the lower and middle of the oven and baked up and down at 180 degrees for 25 minutes. Add tin paper when colour is satisfactory on the surface。
14
Bread out of the oven, demodel。