Souffle rolls
By VicentaLakin
I use whole wheat powder, dry yeast, sugar, honey, eggs, baked bread rolls that look bad, but this is the second time I've made more than the first bread roll I'm sure I'll do better
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle rolls
1
material ready, 3g dry yeast evenly mixed in 40g of open water, 20 g sugar evenly mixed, 2 eggs evenly mixed and then poured, and finally 20 g corn oil evenly, with the above mixture slowly added to 600g whole wheat powder (2g salt pre-balanced in dry flour) and smoothed into a smooth-slided group
2
prepare a bowl of open water to cool down a little bit, put water in the oven, put a covered lam in the oven and ferment it, ferment it until it is fermented to 2 and removes it. spill the flour (20g) on the panel, squeezes out the bubbles, presses the squares with a cane, marks the strips, approximately four triangles, eight or so triangles, brushes the oil soak (a step later), cuts a small mouth in the middle of the big side, pulls a light roll of the two sides to the small horns, puts it around the oven for half an hour, and ferments again。
3
flour 30g, sugar 20g, mix, heat up 30g corn oil in the pan, smoke a little bit and pour it in front of the flour and sugar bowl
4
Put a spoon of honey in a warm water, evenly mixed with a thin brush of honey on the fermented souffle
5
At 180 degrees, five minutes of preheating, and then put the tarcrete in the lower middle and start roasting for about 15 minutes。Souffle rolls Make Tips
The last few minutes are important. I've taken 18 minutes, obviously old, bread is coming out, almost ready。