A soufflé
By VicentaLakin
when they were sorted, they suddenly found that a few of the little molds that had been used earlier had not been used. they were made to make bread, which they could try to do without impact, and they didn't try to make it look like it, and they just stuffed them in. finally, it's good not to touch, and it's really good not to touch at all
Recipe Recommendations
- high-gluten flour 250g
- fine sugar 35g
- salt 3g
- yeast 3g
- egg liquid 35g
- milk 140g
- butter 25g
- honey red bean 180G
- crumble appropriate amount
- sweetening
- baking
- ten minutes
- ordinary
Steps for A soufflé
1
Pumping of the main surface material, except butter, into the mixer drums, and strangling them into clusters
2
After the noodles, add soft butter at room temperature
3
Just keep messing up to the noodles and pulling out the smooth film
4
Let's start the basic fermentation
5
Noodle fermented about twice the size
6
Take it out, rub it out
7
split the noodles into 12 pieces, weighing about 40 g each
8
It's 15 minutes wide
9
take a nice, loose noodle and turn around and put around 15 gm in the center. red beans
10
When it's packed, squeeze it down
11
Put three neat faces in the mold
12
Put the mold in the oven
13
Put a bowl of hot water on the bottom of the oven, then put the oven on the top level, start the oven fermentation mode, start the second fermentation
14
The second fermentation is over. It's about 1.5 times the size
15
A thin layer of egg fluid with a smooth surface
16
Gradient souffle
17
Send it to the preheat oven. 180 degrees, 25 minutes
18
Get out of the oven and get rid of itA soufflé Make Tips
1. the sodium is used after it has been finished, and this time it is used directly. sodium is easy to make, and the required materials (15 g sugar powder, 25 g low-banded flour, 12g milk powder, 20g butter) can be mixed. if they cannot be exhausted at once, they can be stored in a freezer. 2. the temperature of the oven needs to be adapted to the circumstances of the home