Chocolate soufflé

In order to consume the rest of the family ' s light cream, the chocolate soccer bread was made, which, thanks to its special perfume, was covered with chocolate sockets, which were baked so thinly that a cup of coffee was better. Application: 6 inches of impotent modulator

Recipe Recommendations

high-gluten flour 150 grams
fine sugar 18 grams
salt 2 grams
milk powder 7 grams
milk 70 grams
light cream 50 grams
yeast 2 grams
cocoa powder 8 grams
butter 17 grams
chocolate beans 20 grams
low-gluten flour 40 grams

sweetening
roast
half an hour
ordinary

Steps for Chocolate soufflé

(a) Chocolate soccer: a mixture of cocoa flour, fine sugar and low-banded flour, which is then added to butter, with light hand rubbing into small fine particles

(a) All materials other than butter are poured into the bread drums, set up and presented

After 20 minutes, it was suspended and put in butter

Bread machine reset and face program, 30 minutes and after face ends, the mask can be pulled out

(a) Placing the noodles in the warmth for basic fermentation, which is more than twice the size of the pasta, so that they can be fermented with their fingers and a hole in the middle of the pasta, without condensing

(a) Take out the noodles, exhaust round, cover the film and relax for 15 minutes

• Growing the squalls

(b) Spread the chocolate beans evenly on the noodles

From top to bottom, squeezed through

(a) Squeeze the strips, connect the two ends together and tighten them into circles

(b) The surface is painted with egg fluid and covered with chocolate pellets

(b) Place the circle face in the mould, bearing in mind that the side with the soothing particles is at the bottom of the mould

(b) Continue to paint egg fluids on the other side of the face of the flour, somatic particles are spread evenly, and then the final fermentation takes place

The fermentation ends with baking, the oven preheats 175 degrees, about 25 minutes。