Cranberry soufflé
By VicentaLakin
A small cranberry contains a large nutrient, multivitamins, a natural anti-bacterial health fruit, but some people don't like the taste of its sour, can try my bread, dry the cranberry as an internal plaster, and have a soft, soft inside of the skin and two warm feelings。
Recipe Recommendations
- high-gluten flour 210g
- low-gluten flour 90g
- milk 155g
- whole egg liquid 35g
- white granulated sugar 42g
- salt 3g
- yeast powder 4g
- butter 20g
- powdered sugar 25g
- whole milk powder 50g
- almond powder 20g
- dried cranberries 40g
- sweet and sour
- roast
- several hours
- ordinary
Steps for Cranberry soufflé
1
(a) The material in the bread, other than butter, should be placed in a bread drum in the order of liquids and solids, salt and sugar in the four corners, and a hole in flour should be dug in the middle to dry the yeast, and the procedure should be initiated
2
(b) After the completion of the face, insert the butter cut into small blocks and continue to initiate and face the program
3
The fermentation program is launched at the end of the dome, which is twice the size of the fermentation, and the fermentation is done by poking a hole in the middle without turning back
4
(b) Prepare the internals for fermentation and dry the cranberry into small particles
5
Softened butter with sugar powder and salt
6
The egg fluid is added to the butter three times, each time evenly and then next
7
Full milk powder and apricot powder, evenly mixed
8
Crunch-dry, evenly mixed, covered with a protective membrane in the freezer reserve
9
The fermented pasta continues to be activated and surfaced and aired for five minutes, and is then ploughed in eight equals
10
(a) Will be removed from the inside of the refrigerator in eight equals of rounding
11
(a) The extraction of a contours to be crushed into a circle, placed in the inner packaging, wrapped in triangles, or wrapped in their own preferred shape
12
All packed in ovens to start the fermentation function and re-fermentation
13
When the fermentation is twice the size, it is taken out, a layer of powder is screened, and a sharp blade is drawn out
14
When the oven is preheated, the mid-level 180 degrees up and down is about 16 minutes
15
Completed products
16
The finished product。Cranberry soufflé Make Tips
1. When shaping the filling, you can wear disposable gloves if it is sticky; 2. When wrapping the filling, remember to pinch the seal tightly, otherwise it may crack during the second proofing; 3. To avoid excessive browning during baking, you can cover it with a layer of aluminum foil after it browns to your liking.