Almond souffle bread
By VicentaLakin
It's not my favorite food, it's just my usual food, but it's always the occasional bread, and this time it's the recipe of a milk roll from Mr. Meng's book, and it's very simple, but it's just so delicious, and it's going to turn my mind off. I thought I'd put flour and liquid on a toaster, and then I'd get my hands wet
Recipe Recommendations
- high-gluten flour 150 grams
- low-gluten flour 50 grams
- egg liquid 25 grams
- animal whipped cream 40 grams
- qingshui 75 grams
- fine sugar 15 grams
- salt 1/8 teaspoon
- dry yeast 2 grams
- unsalted butter 30 grams
- powdered sugar 15 grams
- corn starch 1/2 teaspoon
- milk powder 50 grams
- almond slices appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Almond souffle bread
1
Bread materials, material weights, from 150 grams of condensed flour to 2 grams of dry yeast
2
Combination of bread material with other materials besides butter, with chopsticks while the flour is pouring into liquid
3
Then you rub it with your hand, you can freeze it for two hours before you rub it. It's less sticky and faster. I rub it if I don't freeze it
4
The way to rub the face is to rub the dough forward and roll it back and get it out
5
If you fall together, the noodles will come out faster
6
Scratch the noodles and then add 15 grams of softened butter. Fight
7
Take a little bit of pasta and pull it around slowly. It's a thin, tough film. It's smooth when it's broken
8
fermented in a warm place. It's cold
9
Soufflé: 50 grams of milk powder, 30 grams of salt-free butter, 15 grams of sugar powder, 1/8 spoons of salt, 1/2 spoons of corn starch, 10 grams of whole egg fluid
10
Butter softens the temperature early from the fridge, or softens it in an fermenting oven, blends the soft butter with sugar powder in smaller amounts, and just mix it with silicone razors
11
And pour in the egg fluid, salt corn starch and milk powder
12
With a silica razor, it's a souffle
13
Split the mixed souffle into eight equals, about 13 grams each
14
Noodle fermented to two or three times the size of the flour
15
Take the noodles out of the gas from the fermentation by the flat
16
It's divided into eight equals, rolling round, covering membranes for about 10 minutes
17
Take a little noodle, spread a little bit of a sticky flour and grow up tongues
18
And then you roll it from the outside, and you hold it tight, and you fix the other noodles in turn
19
Take a pasta and spread the flour to keep it sticky. Long
20
We'll double the size of a soufflé with a stick. Down
21
Press the bottom of the thin, roll it from the outside, and then do the other noodles
22
Quit the noodles and put them in the 8-storey sculptor
23
Send it to the middle of the oven, put a plate of hot water in the lower layer, set about 35 degrees temperature, fermented to twice the size of the oven, and then removed the oven, with an egg brush (out of scale) and apricot chips
24
The oven preheated 175 degrees, 10 minutes, then sent the fermented noodles to the middle of the oven, and then baked about 15 minutes, up and down at 175 degrees
25
Once the roast is finished, it's out of the oven, it's out, it's cooled and it's sealed, and it's out in one day