All wheat cranberry soufflé

Recipe Recommendations

• high-gluten flour 180 grams
• whole wheat flour 40 grams
• milk 100 grams
• egg liquid 30 grams
• white granulated sugar 30 grams
• butter 20 grams
• yeast 3 grams
• salt 1 gram
• milk powder 50 grams
• the cranberry 30 grams
• powdered sugar 20 grams
• whole egg liquid 10 grams

• sweetening
• baking
• ten minutes
• simple

Steps for All wheat cranberry soufflé

1

Put all the material in the main formulation in the first liquid and then powder in the bread drums, yeast sift flour, softened butter in the corner, start the bread machine and face, and face time is 28 minutes

2

Soft butter in the appurtenance formula

3

All the other materials in the appurtenance formula are added to the butter bowl, evenly mixed

4

The noodles are smooth, and the faces are finished

5

Choose a baker fermentation, double the size

6

Noodles take out the exhaust, split into six equals, roll round, room temperature loose for 15 minutes

7

Take one of the noodles and flatten it down and put it in a spoonful of souffle. Paper

8

Pick up the side of the skin, like a sugar triangle, wrap it up, squeeze it in the middle

9

All the openings are tight. Sugar triangles are more common to my friends in the north. I've had my first contact with sugar triangles in the south. Meaning

10

Wrap all the dough into a sugar triangle, put it down, put it in the oven, and take a distance

11

Put it in the oven and ferment it 1.5 times the size, take it out and sift it low. Pink

12

Draws the desired cut-off shape with blades in each face, and the preheat oven is 180 degrees, 10 minutes

13

Put it in the oven, 180 degrees in the middle, 20 minutes in the oven, watch the colour during the roast, and then add tin paper to prevent it from getting too dark or burnt

14

When the bread comes out, it cools

15

Cut the bread tissue

All wheat cranberry soufflé Make Tips

Recipe Categories

• baking Recipes