Souffle bread
By VicentaLakin
The last piece of the four Kings of Tread is finally finished. As I said before, I don't like sweet bread, and of course I don't eat souffle bread; this time, I'm surprised... it was a delicious, but very hot, sweet bread. You can eat once in a while, but don't eat every day
Recipe Recommendations
- water 50g
- milk 60 ml
- eggs one
- high-gluten flour 250g
- sugar 21g
- salt 2.5G
- fast fermentation mother 2.5G
- unsalted butter 30g
- powdered sugar 50g
- milk powder 105g
- egg yolk
- low-gluten flour 75g
- sweetening
- baking
- several hours
- ordinary
Steps for Souffle bread
1
Milk, water, eggs, high-banded flour, sugar, salt (without sugar), dry yeast (without salt or sugar) in the main ingredient are then placed in the bakery, choosing the noodle model (one fermentation) and making bread dough. Noodles continue to be made at about 10 minutes from the start of the operation, when the cream is fed into the returning room temperature。
2
LET'S MAKE A SOUFFLÉ. AFTER SOFTENING IN ROOM TEMPERATURE, SALT-FREE CREAM IN AUXILIARY A IS ADDED TO SUGAR POWDER WITH AN EGG-BEATER AND THEN ADDED TO THE EGG FLUID, EACH OF WHICH IS MIXED TO THE FULL ABSORPTION OF THE EGG FLUID
3
Add powdered milk so that it can be frozen in the fridge。
4
When made, the noodles were removed in eight pieces, rounded and covered with fermentation for 10 minutes。
5
when the noodle wakes up, the garden is swung two-twisted, then pelvised, wrapped in 30-35 g of souffle pie (3.3), and the surrounding skin is condensed and softly fermented into the middle for 50 minutes。
6
A SOUFFLÉ FOR BREAD SKIN (B) IS MADE BEFORE THE SECOND FERMENTATION IS ALMOST COMPLETE. THE SALT-FREE CREAM IN AUXILIARY B IS SOFTENED IN ROOM TEMPERATURE, AND IS THEN ADDED TO THE YOLK WITH A SUGAR POWDERED EGG-BEATER, EACH OF WHICH IS MIXED TO THE FULL ABSORPTION OF THE YOLK
7
Finally, we add low-banded flour mix。
8
THE FINISHED 7. WAS PLACED IN A SQUEEZING BAG, AND THE SPIRAL WAS SQUEEZED BEHIND THE SECOND FERMENTED BREAD SURFACE AND PUT IN THE OVEN, PREHEATED TO 195°C, FOR 12-15 MINUTES. REMEMBER THAT WHEN IT WAS PAINTED ON THE FACE OF THE FACE (ABOUT FIVE MINUTES) IT WAS COVERED WITH BAKED PAPER, SO THAT THE SURFACE OF THE FACE WAS TOO HOT。
9
Roasted bread takes out and cools on the shelf. Done。
10
four kings of desktop bread http://home.meishichina.com/space-9018909-do-blog-id-96334.htmlSouffle bread Make Tips
There is no special trick, just a reminder: Just like with the red bean filling, make sure to firmly pinch and seal the dough after wrapping the A milk pastry filling, otherwise it will leak during baking.