Cream cream soufflé
By VicentaLakin
Light cream chops, several times, and every time they do, their families exaggerate. This time you'll be in love with a smelt of soufflés, corky souffles, soft bread, strong milk. Seeing Tuha, the splendour, the yellow, not attractive? Food products: 250 grams of bread flour, 50 grams of low-weather flour, 100 grams of milk, 75 grams of light cream, 30 grams of sugar, 2 grams of salt, 20 grams of butter, 2.5 grams of yeast surface decorations: souffy grains appropriate (40 grams of butter, 30 grams of sugar, 50 grams of low powder, 5 grams of milk powder)
Recipe Recommendations
- bread flour 250 grams
- low powder 50 grams
- milk 100 grams
- light cream 75 grams
- soft white sugar 30 grams
- salt 2 grams
- butter 20 grams
- yeast 2.5 grams
- powdered sugar 30 grams
- milk powder 5 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cream cream soufflé
1
In pasta foods, foods other than butter and yeast are fed into the basin. Add light cream, milk。
2
Smash it evenly, squeezing it slightly, covering it with a membrane and freezing it in the fridge for an hour。
3
One hour later, the noodles and butter, yeast powder, were added to the kitchen machine。
4
After 15 minutes of lashing, the face is checked to avoid overstretching. It's about a few more minutes to the extension. (Face smooth enough)
5
Noodles are rounded, pelts are filled with protective film。
6
Put it in the oven for about 60 minutes。
7
The fermented noodles are about twice as big and the holes don't shrink。
8
Noodle exhaust, divided into eight. Roll round, cover the film and awake for 15 minutes。
9
Take a little noodles, long. It's half-pressed. Can't be tough. Then roll from one side。
10
All done, put on the grill. fermented twice in the oven。
11
Make the soufflé. When butter is softened, low powder, sugar powder, milk powder to particles。
12
After the second fermentation, the egg drops, the soufflés. A preheat oven with 200 degrees of fire。
13
Enter the oven and roast it up and down at 180 degrees for about 20 minutes。
14
Good toast。
15
Super delicious。
16
With yogurt, beautiful breakfast。Cream cream soufflé Make Tips
1. The "resting method" is adopted for kneading. Adding butter and yeast to the rested dough can reduce kneading time. If kneading by hand, this method is very practical. It can be rested for 1 to 5 hours.
2. Unused streusel can be refrigerated.
3. Different flours absorb water differently, so reserve about 10g of milk and adjust the amount according to the dough's softness.
4. Oven temperatures vary, so adjust the time and temperature based on your specific oven.