Soufflé
By VicentaLakin
The size of the formula is larger, and it can be about 12. The use of the material can increase or decrease according to their preferences. The formula is long and can be seen in four parts, with the bread part choosing Chinese and Chinese making earlier. Once the material has been made, it needs to be frozen, and made when the bread is fermented。
Recipe Recommendations
- high powder 150 grams
- sugar 60 grams
- salt 5 grams
- eggs 50 grams
- water 70 grams
- butter 50 grams
- powdered sugar 70 grams
- milk powder 100 grams
- low powder 50 grams
- milk 75 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Soufflé
1
The formula uses a large amount of butter for soufflés and mexican cones. It is recommended that room temperature be softened in advance。
2
The Chinese materials are mixed into clusters, and the room warms up to the point of fermenting inside the finger and the fermentation is based on room temperature, 25 degrees, for approximately 60 minutes。
3
The main noodle material is mixed with the Chinese, and the fermentation in the fermentation box is kept as flat as possible, so that the centre temperature of the noodle is as close as possible to the edge. It's fermented twice as big。
4
During the fermentation process, make the material. The butter room softened。
5
Add sugar powder to grow white color。
6
Add eggs in fractions, evenly。
7
Add milk powder, mix it evenly and put it in the freezer。
8
When it's frozen, the pie rolls round. The mass of the material is 45 to 55 grams。
9
Split the dough into some 75 grams. Relax 20 minutes. The size of the dough can be adjusted according to its own requirements. Take out the cooled material and split it into groups, about 45 grams。
10
Press the face and remove the edge bubble. Place the material in the middle。
11
The bottom shut, you have to choke。
12
Packed up with casserole, placed in a paper-top and fermented twice。
13
In the soothing section, the butter room is softened, mixed with sugar powder, then egg fluids, and low powder, and evenly mixed into a flower bag。
14
Scrambling the skin from the inside to the fermented bread。
15
The oven is 170 degrees 25 to 30 minutes and the temperature is adjusted according to the temper of the oven and the colour is observed。16
The color of the tacos is based on their preferences, and the size of the material may increase or decrease according to their preferences. Bread doesn't put down paper butts. Here's the round。Soufflé Make Tips
One, the material is to be frozen in rigid shapes, otherwise it is not easy to pack two, the paste is not squeezing too much, and the size of the bread is to be adjusted to its preferences. The number of breadflakes is 20 grams higher than the number of pyrograms. Resize yourself. 4. The temperature and timing of the bakery is for reference purposes only and is adjusted according to the temper of the oven. If you like to be dark, you can bake for a while。