A soufflé
By VicentaLakin
It's a little heavy. It doesn't mean it's not good. It takes 20 hours, from making liquid to making bread. I was scared when I started doing it, and then I looked at the box and realized that it wasn't cumbersome, that it was just the next night that I had to get the liquid stuff in advance, and all the other things were normal。
Recipe Recommendations
- high powder 270 grams
- fine sugar 40 grams
- yeast 3.5 grams
- water 130 grams
- egg liquid 50 grams
- butter 40 grams
- powdered sugar 15 grams
- low powder 20 grams
- milk powder 2 grams
- salt 2 grams
- the cranberry appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for A soufflé
1
Liquid materials: 100 g of high powder, 100 g of water, 1 g of yeast, evenly mixed, room temperature 1 hour, 16 hours in refrigerator
2
The liquid material is taken out and put in the bread bucket first
3
30 grams in water, 2 grams in salt, 40 grams in sugar, 50 grams in egg fluid and 170 grams in powder, and finally 2.5 grams in yeast
4
Put in 20 grams of butter and continue the face-to-face program
5
It's fermented to 2.5 times larger
6
First take out the exhaust, split it into 12 minutes, then round it up for 15 minutes. It's in the oven
7
The oven develops the fermentation function
8
The way the soufflé is made is 15 grams of sugar powder, 20 grams of low powder, 2 grams of milk powder, 20 grams of butter, small grains
9
And when it's fermented, brush the egg fluid
10
Soufflé and cranberry dry, oven preheat, 170 degrees, 20 minutesA soufflé Make Tips
If you don't have cranberry, you can't leave it. You can use the oven temperature as a reference