raisin soufflés
By VicentaLakin
Very beautiful, very euphemistic, very ladyly, very delicious。
Recipe Recommendations
- high powder 100g
- water 100g
- yeast 1g
- sugar 50g
- salt appropriate amount
- eggs a
- powdered sugar 15g
- low powder 25g
- milk powder 2g
- butter 20g
- sweetening
- roast
- several days
- ordinary
Steps for raisin soufflés
1
The whole of the fermented ice material is mixed into a thick paste. An hour after room temperature is placed, 16 hours in the refrigerator。
2
The next day, ice species are removed with other materials, all of which are flattened except for butter。
3
The noodles are smoothed and the butter is added。
4
Scratch the membrane
5
Fermentation to twice the size。
6
They shall be divided into five pieces, rolling round for about half an hour。
7
Take one of them, split it into three equals, and make it a long strip of thick and similar length
8
Put the top of the three strips in turn. And press pressure. Turned into three braids。
9
We'll make up all five of them. Roofboards with oilpapers and braids to ferment。
10
In fermentation, we'll make souffles, evenly mix all the powder, with butter that doesn't have to soften。
11
My butter is a little soft, and the particles are not even. Unexploded soufflants can be placed in the freezer。
12
The fermentation is twice as large, full egg fluid is brushed, a raisin is placed at the cross of each braid, and soufflé is spilled. The oven is 180 degrees preheat, mid-level, about 18 minutes. When you see the right color, you put on tin paper。
13
Very tempting。