Souffle bread
By VicentaLakin
The soup bread was made when I first learned bread, and the finished product was softer. The souffles on the bread are the first to be made. The souffles are soaky, soft inside, and they're good。
Recipe Recommendations
- high-gluten flour 250 grams
- water 20 grams
- butter 10 grams
- low-gluten flour 20 grams
- sugar 20 grams
- milk powder 10 grams
- yeast 3 grams
- eggs one
- soup seed appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle bread
1
Soup: 25 grams of high-banded flour and 125 grams of water
2
It's just a little bit hotter, but the paste trail won't disappear
3
The bread cans are then placed in egg fluids, water, soup, flour, salt, sugar, yeast in the middle, covered with flour, start menu 12 and flour, set for 20 minutes
4
Put in 10 grams of butter and continue to ferment for 30 minutes
5
Sodium: 10 grams of butter, 10 grams of sugar, 20 grams of low-banded flour, 10 grams of milk powder, grained by hand
6
I'll take it out
7
We'll split up after the exhaust and ferment again
8
A well-made bread embryo brushes the egg fluid, cuts out the flowers and soaks
9
The oven is preheated, 180 degrees for about 15 minutesSouffle bread Make Tips
Cover with foil after browning. My recipes aren't very sweet, so add more sugar if you have a sweet tooth.