Red souffle bread
By VicentaLakin
Red bean sand can be used to make snacks, and the nutrients add to the taste. The souffle can not only be decorated, but also add to the taste of bread, with a little more fun in it. It's red bean soufflé bread, a six-inch cook who doesn't stick a chimney. Turning a small noodle around a chimney full of molds, the finished product is a beautiful flower, saving bread-cutting troubles, eating a little bit of cake, which is convenient。
Recipe Recommendations
- bread flour 200 grams
- eggs 55 grams
- milk 90 grams
- white sugar 20 grams
- yeast 3 grams
- butter 15 grams
- red bean paste 100 grams
- crumble appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Red souffle bread
1
All bread is ready
2
Eggs, milk, sugar in a breadbox barrel
3
Puffed in bread, yeast
4
Commencing the "painting" program, after the noodles have arrived, add soft butter and continue rubbing. Noodles
5
We'll be able to pull out this transparent film
6
Noodles are rounded, basic fermentation in drums, dry for skin protection, a wet cloth
7
The face was two and a half times the size of an hour, and the finger-tiped flour poked a hole in the top of the face
8
Take the dough out, put it on the mats, and the exhausts are divided into six equals, rounded and loose for 10 minutes
9
Split 100 grams of red bean sand into 6 equals, rubbing it into spherical spares; somatic preparation Okay
10
Take a nice, loose pasta, and make a tortilla and put a soybean sandball on it
11
Take a nice, loose pasta, and make a tortilla and put a soybean sandball on it
12
Put it in a six inch of the chimney
13
Put it in the oven for a secondary fermentation and a bowl of warm water to increase humidity
14
When the face is twice as big, take it out, brush the surface with milk and soak it; then the oven starts to preheat 170 degrees
15
Put the silhouette in the lower part of the oven, 170 degrees, 25 minutes. Paper
16
Demolition immediately after removal and storage of the cold bag on the hanger
17
Nice color
18
Division's fine
19
It's sweet and sweet
20
One moreRed souffle bread Make Tips
The milk painted on the surface can also be replaced with egg fluid, with greater brightness; souffles can be made more at a time, and the rest of them can be frozen and stored in a spare bag, and frozen in advance. They are as follows: 30 grams of sugar powder, 50 grams of low-banded flour, 5 grams of milk powder and 40 grams of salt-free butter. Butter is not subject to softening and all materials are pellets together; the timing and temperature of the roast should be adjusted depending on the home oven。