The Count's soufflé
By VicentaLakin
A soft European cup of fruit tea, which is believed to be the choice of a lot of people's "net-red afternoon tea". The soft and soft face that you've taught us today is a very high-value, very high-value, but the pasta is completely out of butter, and the sugar's weight is reduced. It's really low-oil, low-sweet. {\bord0\shad0\alphaH3D}
Recipe Recommendations
- high-gluten flour 25g
- water 50g
- fine sugar 12g
- yeast 3g
- scalding seeds 20g
- Earl Grey 2g
- hot water 60g
- salt 4g
- butter 60g
- powdered sugar 20g
- eggs 20g
- milk powder 33g
- corn starch 6G
- milk fragrance
- baking
- several hours
- senior
Steps for The Count's soufflé
1
Make hot noodles and pour boiled hot water into flour so that it can be mixed up to no particles (recommended to be prepared one night earlier)。
2
With boiled hot water to make count red tea and put it in a freezer for use。
3
For the production of the material, the butter needs to be softened early and dispersed with an electric omelet。
4
Add sugar powder and continue to stir up to microwhite。
5
Quantities of egg fluids are added, which need to be balanced before they continue with the egg fluids, otherwise they are susceptible to separation。
6
Add powdered milk, evenly mixed。
7
Add corn starch, mix it evenly, and mix it with a razor. (It's better to put corn starch.)。
8
Flour, yeast, sugar, scalding, fresh tea, pouring together into the bread drums and beating them。
9
Let's slow down and get some water。
10
When the dough is formed, the salt is added and continues to be consternation (the premature addition of salt affects yeast activity)。
11
Smuggle into the film。
12
Flour rolls, fermentation in ovens for one hour and fermentation for 30 degrees (fermentation boxes: 60 degrees, temperature 30 degrees, hour)。
13
The fermentation is twice as large, the dough is removed, dry powder is spread over the surface and the sum of the flour is divided into four points。
14
Roll round again, ferment twice, put in the oven for 40 minutes。
15
I'll flatten the noodles, turn them back and grow them。
16
Put on the soufflé, it's less on the edge。
17
Scroll from the side, roll up the strip, squeeze it. A little longer. The rest of the dough is the same operating step。
18
Orthopaedic, with two identical faces folded together。
19
Then we'll make two drums of braids。
20
For the third fermentation, put in the oven for 30 minutes。
21
When the fermentation is completed, the bread is cut on the face of the bread along the line。
22
Brush the egg fluid。
23
Spill almonds。
24
The pre-heat oven has 180 degrees of fire, 210 degrees of fire and 18 minutes of roasting (the stove recommends 180 degrees of baking, 18-20 minutes). Put sugar powder on the stove。The Count's soufflé Make Tips
[Tips] 1. In the course of the noodle mix, there was a “pumping” beat, which proved that the face of the noodle would be better. 2. Since the bread in this paragraph is not buttered, it is relatively long in length, and the amount of time required to stir is adjusted to the condition of the dough. 3. In the course of the plasticization, there was a serious contraction, which could be put aside for a few minutes before proceeding. 4. The amount of bread in this section is two breads, which can be kept at constant temperatures for 3-5 days and frozen for 7 days. [More food videos/cissor sharing, attention to Micro-Info: MyLiving]