Ice-cooked souffle
By VicentaLakin
The so-called “5° ice species” is a way to make the noodles mature slowly at low temperatures. To give yeast time to develop good taste. It may be time-consuming, but the unique smell and taste of bread that fermented at low temperatures makes you feel that this waiting is worth it. Its characteristics: particularly soft。
Recipe Recommendations
- bread flour 180G
- sugar 50g
- yeast powder 4g
- salt 3g
- water 30ML
- egg liquid 50g
- butter 30g
- qingshui 100ml
- crumble appropriate amount
- dried cranberries appropriate amount
- sweetening
- baking
- several days
- ordinary
Steps for Ice-cooked souffle
1
bread powder 100 g + water 100 ml + yeast powder 1 g, evenly mixed and frozen in a refrigerator of 5 degrees for more than 16 hours。
2
Take the food from the main group。
3
With the exception of butter, all the food is mixed and added to the fermented ice。
4
Simple and full of noodles。
5
Put it in the toaster, customize and face for 20 minutes. Add shredded butter and continue to set and face for 40 minutes。
6
Until the face of the mask appears。
7
Self-defined fermentation with a bakery for 90 minutes to 2-2.5 times。
8
Take out the air exhaust。
9
The 12 small pieces of lasagna split into equal amounts remained in place for 15 minutes。
10
Put it in the oven。
11
Take a second fermentation。
12
Soak production: 20 grams of butter softened with 25 grams of low powder, 15 grams of sugar powder, 2 grams of milk powder in small grain form。
13
It's fermented bread, and a layer of egg fluid。
14
A layer of cranberry and a layer of soufflé。
15
170 degrees preheat oven for 5 minutes, mid-level, upper-fire, 160 degrees for about 15-20 minutes。
16
Ice baked out of special fudge。Ice-cooked souffle Make Tips
The recommended bread machine and noodles and hairs are convenient and easy to control。