All wheat cranberry soufflé
By VicentaLakin
The square from red leaf 99, the smell of strong milk, gnawed down, so that it'll satisfy the formula by six quarts. Baked: 180°C, mid-level, 18-20 minutes
Recipe Recommendations
- high-gluten flour 180G
- whole wheat flour 40g
- cocoa powder
- light cream 30g
- milk 85g
- whole egg liquid 30g
- salt 2g
- sugar 30g
- sugar-tolerant yeast 3g
- butter 18g
- powdered sugar 20g
- milk powder 50g
- dried cranberries 30g
- milk fragrance
- roast
- several hours
- senior
Steps for All wheat cranberry soufflé
1
Milk, light cream, full egg fluid
2
Then put sugar and salt in it, and don't put it together
3
Add high-banded flour, whole wheat flour and cocoa powder to cover liquids
4
Dig a hole in the flour, put the sugar-resistant yeast in there, bury it with flour, avoid contact with liquids
5
When one starts rubbing on the face, rubbing on to the face of the face, taking a small section slowly to open, it can barely form a thin film, at which point the soft butter will be put down, and it will continue to rub it into the mural, i.e., it will form a thin membrane like gum and the edge of a finger will be smooth. 2 in bread cans, waiting to ferment to double。
6
We'll make a pie. Soft butter and sugar, electric egg-pumping, double egg fluid, every time it's completely modulated and then next time it's smooth
7
Add Milk powder
8
Slash it with a razor
9
Join the cranberry
10
It's a little sticky for the cranberry paste
11
The noodles fermented twice as big, their finger was covered with flour and inserted into the noodles, which did not collapse and did not retreat quickly, i.e., they were fermented. The fermented noodles are put on the rubbeds, press pressure and exhaust, and round。
12
After exhausting, the total number of facials is divided into an average of six equals, and the small ones are to be rounded, covered with a film or a bag, loosed for 15 minutes and reconstructed
13
The pasta is thin, it's covered with soufflé, it's sticky and can be taken with spoons。
14
It's like a sugar triangle, it's like a triangle, it's like a square triangle, it's got to hold it tight in the middle, it's got to hold it tight in the middle, it's got to hold it tight, it's gonna blow up, it's gonna pop, it's gonna pop, it's gonna squeez, it's gonna squeezing, it's gonna slit, it's gonna swell when it's baked. And then, for the second fermentation, that's what I'm talking about, I usually put it in the oven, and I put a pot of hot water under it, both to speed up the fermentation and to keep it wet。
15
Two to two times the size, take out the oven and hot water, preheat the oven 180°C sift a thin layer of flour
16
Sliced with sharp blades, cut into a leaf vein, and cut into the shape you like
17
Put it in a pre-heated oven, up and down 180°C, mid-level, 18-20 minutes. Keep an eye on it. If you're satisfied with the color, you'll cover it with tin paper to prevent it from going too deep
18
When the oven is out, the oven will be shaken gently, the heat will be blown out and the oven will be cooled。