Souffle bread
By VicentaLakin
The soufflé, made of butter, sugar and flour, is suitable for baked bread on the face of bread. It's called a souffle, because the butter melts after the roast, the flour becomes an empty hard shell, and it tastes like white sugar, and it tastes sore and sweet。
Recipe Recommendations
- flour 400 grams
- yeast powder 2 grams
- corn oil 50 grams
- butter appropriate amount
- pure water 160 grams
- white sugar 100 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle bread
1
Making sodium: first, softening butter。
2
And then the right amount of sugar and flour. The bread's fabric does not include sugar, flour
3
You can mix it into particles。
4
Bread drums are placed in pure water, corn oil, sugar; flour is put in and the yeast is finally put in。
5
Put the bucket in the toaster, start the face program。
6
30 minutes or so to rub out the sprain。
7
Round up the noodles, take a fermentation。
8
It fermented more than twice as big。
9
Take the noodles out of the flat exhaust. It's evenly split into small noodles。
10
Take a noodle to grow bars。
11
Put the long strips around。
12
The bread of bread。
13
And put it into an oven, each of which is covered with butter soak。
14
Covers the membrane difermentation。
15
It ferments twice as big。
16
The oven is 200 degrees. 15 minutes on the lower and middle level。
17
Then turn 150 degrees, move the dish to the middle, and make it for eight minutes
18
Take out the grill and dry it for food。Souffle bread Make Tips
1. Flour, sugar and sodium are also considered and are not included in the bread mix. The temperature of my oven is low, so it's only for reference。