All wheat cranberry soufflé
By VicentaLakin
Recipe Recommendations
- high-gluten flour 180G
- whole wheat flour 40g
- milk 85g
- whole egg liquid 30g
- light cream 30g
- sugar 30g
- salt 2g
- yeast 3g
- butter 18g
- dried cranberries 30g
- powdered sugar 20g
- milk powder 50g
- milk fragrance
- roast
- several hours
- simple
Steps for All wheat cranberry soufflé
1
Because it's all made from a bakery, no photographs are taken, and it's simple to put foods other than butter in a bakery, in the following order: egg milk, cream, cream, cream, sugar and salt, not to be placed in the same place, and a small hole in flour, not to let the yeast and salt meet, and the breadmaker chooses and options, to put butter on the side 30 minutes, 30 minutes later, and then I go on with it for almost 50 minutes, and then choose the fermentation option, which is about an hour。2
And while we fermented, we made cranberry sauce, softened butter with sugar powder, a little salt, a little hair perfluent, and full egg fluids were added twice, evenly fertilized, and finally added cranberry dry to the freezer。3
The fermented noodles are taken out of the bakery and rubbed gently, one by 70 grams, divided into six pieces, rounded and covered with 15 minutes of warmness in the membranes。4
I put a cup of hot water in the oven, fermented twice, and fermented again, 1.5 times the size of the oven, removed, and sifted on the surface of the bread with a sharp knife, slit the mouth, preheated the oven at 180 degrees for 10 minutes, put the grill in the top of the oven and baked for about 20 minutes. Each oven has a different temper, and everyone's cooking is watching。5
The finished chart。6
The finished chart。7
The finished chart。All wheat cranberry soufflé Make Tips
The baked bread was really seductive, and I ate it while it was hot. All right, you have to seal it tight so that the roast doesn't come out。