Souffle bread
By VicentaLakin
The soufflé is actually a little bit of butter and sugar powder, which, in terms of composition, is kind of like a cream-cracker with soft bread
Recipe Recommendations
- high-gluten flour 200g
- white granulated sugar 30g
- salt 1g
- yeast 3g
- milk 40g
- light cream 100g
- butter 20g
- powdered sugar 30g
- low-gluten flour 50g
- milk powder 5g
- sweetening
- baking
- several hours
- ordinary
Steps for Souffle bread
1
All the ingredients except butter are mixed up, then they're covered with butter, and the film is removed
2
Put it on the side to ferment twice the size of the hole
3
soufflé: 30 g sugar powdered with 50 g low-band powder and 5 g milk powder evenly
4
add the melted 40g butter
5
Just rub it in the form of particles
6
The fermented pasta split into little agents. I just put it in a paper cup to save time
7
We'll have a second fermentation of about half an hour, soak it in the oven, up and down the middle of the fire, 170 degrees and 20 minutes