Souffle bread
By VicentaLakin
It's been a long time since I've made bread, and when I baked it, it's a fragrance of cream, and I smell a desire to eat it
Recipe Recommendations
- high-gluten flour 220 grams
- sugar 20 grams
- salt 2 grams
- yeast 3 grams
- whole egg 15 grams
- water 130 grams
- butter 20 grams
- powdered sugar 25 grams
- low-gluten flour 15 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle bread
1
(a) Flour pasta: when the butter room is softened, the sugar powder is mixed and evened with rubber razors, which are then mixed into loose hair
2
(b) Sifting of low-banded flour, making of paste with rubber razors, and making of spare paste
3
(a) To pour all the raw materials used for the removal of butter into the bakery, set up and pasta and, after 20 minutes, suspend, add butter, reset and pasta, after which the noodles are placed in a large bowl for basic fermentation
4
The noodles are twice as big and the base fermentation ends
5
(a) The splitting of the facial tissue into eight pieces, with a protective film on the back of the roll and a 10-minute laxity
6
(b) Growing the tongue of the noodles
7
(a) The formation of olives
8
Tightening the mouth
9
(b) To move a well-formed face to the grill
10
Put the oven in the oven, a small bowl of warm water, set up fermentation functions and final fermentation
11
When the final fermentation is over, the egg fluid will be ploughed on the face of the face and the paste will be squeezed on the surface of the face of the face
12
The oven is preheated at 180 degrees and is baked into the oven for 15 minutes。