Soufflé marble toast
By VicentaLakin
Recipe Recommendations
- Wheat flour for Arowana bread
- Wheat flour for Arowana cake 73 grams
- fresh yeast 24 grams
- white granulated sugar
- milk powder 20 grams
- butter 50 grams
- condensed milk 35 grams
- eggs 45 grams
- salt 7 grams
- milk 245 grams
- Wrap in slices of butter 250 grams
- crispy filling 100 grams
- sweetening
- baking
- several hours
- senior
Steps for Soufflé marble toast
1
The material is ready, and there is no piece of butter, which can be used to make a piece. But not with fermented butter
2
Put breadcake powder and other materials besides butter in the mix. Medium
3
When it's out of the thick, add butter, rub it in the eight
4
Press the noodle and put it in the freezer for half an hour
5
Frozen swarms grow into squares, and swirling butter in the middle
6
Turn both sides to the middle, wrap the butter around and press the closing position
7
We're going to form a squall with butter, we're going to fold a quarter to the right on the left, we're going to fold three quarters on the right, we're going to fold the left, we're going to finish the first four folds, we're going to spray a little bit of water on the face. Move
8
Folding a little bit of water, folding the dough again, sealing it in the fridge for 20 minutes
9
Repeat the folding process and put the soufflé on it
10
After 20 minutes, the noodles were frozen and opened, dividing them into an average of eight pieces, each approximately 2.5 cm wide. Each of them is a group, made of braids
11
Punctuated braids, bottom of the mouth, fermented in the toast box, fermented at 32 degrees, fermented to 8 points in the toast box. Full
12
The oven is 170 degrees and the oven is 30-35 minutes
13
I used to make bread out of wheat flour, i.e. high-weather flour, which was made 100 per cent of imported wheat, which was the best choice for bread, which was so swollen and so soft. It's highly recommended