Chinese souffle bread
By VicentaLakin
And make the bread of the melons in the bread books. I always thought this pineapple bread was a pineapple bag. It was only after a closer look at the material that the original name of the melon was justified because it was used in the melon. And it makes sense to say it's a pineapple. But none of this matters. It's already ready. Why do you have to make the soccer on another stove? Soccer and soccer are just formal and not materially very different. It's good. It's like a little more souffle。
Recipe Recommendations
- high-gluten flour 88 grams
- white granulated sugar 7 grams
- eggs 25 grams
- dry yeast 2 grams
- water
- salt 1.5 grams
- milk powder 2.5 grams
- butter 19 grams
- egg liquid appropriate amount
- loose and crisp grains appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Chinese souffle bread
1
Medium
2
Combining all materials
3
Smash
4
90 minutes of fermentation
5
Main noodle
6
Throw Chinese noodles and pasta other than butter into the bread bucket
7
13 minutes to mix with the face program
8
Add butter, re-start and face program, 30 minutes mix
9
It pulls out the film
10
Put it in the big bowl, basic fermentation 30-40 minutes, and the head of the noodles is big
11
It's divided into six equals, roll round, put in the oven, and ferment about 60 minutes
12
The head of the face is big, the surface brushes the egg
13
Sprinkles
14
Put it in the oven, middle level, 200 degrees up and down, about 10-12 minutes
15
The surface is yellow and gold