Cranberry souffle
By VicentaLakin
I'm using the golden dragonfish barley, which is bread wheat flour, which is more scalding and elastic only, and it's very practical to make bread by hand or by a baker, and you have to make it right. If you also like the sweet and untidy taste, try this bread, it'll be a different surprise. Put away the good formula
Recipe Recommendations
- Arowana high-gluten wheat flour 180 grams
- whole wheat flour 40 grams
- sugar 20 grams
- olive oil 15 grams
- water
- salt 2 grams
- yeast 3 grams
- whole egg liquid 30 grams
- egg liquid 30 grams
- butter 40 grams
- powdered sugar 20 grams
- milk powder 50 grams
- the cranberry appropriate amount
- milk fragrance
- stewed
- half an hour
- simple
Steps for Cranberry souffle
1
Get ready to eat。
2
Softened butter, added sugar powder, a little salt。
3
Add powdered milk, plattered with a razor
4
Then join the cranberry dry
5
Blend it in the fridge。
6
Get ready to eat。
7
First, the liquid is placed in a bread truck barrel。
8
Add powder, start the bakery and flour, and then in 20 minutes, rub the face until the extension phase. Except for butter, all the pasta material is put in the toaster, first liquid
9
The fermented noodles take out squeezed exhausts
10
They are divided into six equals, covering the film, and room temperature is 15 minutes。
11
Take a large casserole and put it in the souffle pie (the souffle pie may be sticky, but it's okay, it can be used with small spoons)。
12
Pick up the side like a sugar triangle, wrap it up and try to be evenly balanced, and squeeze it in the middle。
13
When each of them is packed, the door is closed down and then placed in the oven, with distance between them。
14
Once again, one and a half times larger, sifting a thin, low-banded flour, cutting it with sharp blades, cutting it in any shape
15
A preheating oven of 180 degrees for about 20 minutes and then a dryer on the net。