Souffle toast
By VicentaLakin
It's a souffle toast that smells like milk that doesn't have to go on. Square gave a diet of 450 grams of two molds。
Recipe Recommendations
- high-gluten flour 500 grams
- yeast 6 grams
- white granulated sugar 30 grams
- milk powder 20 grams
- whole egg liquid 50 grams
- milk 210 grams
- butter 20 grams
- salt 4 grams
- powdered sugar 30 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Souffle toast
1
In the order of liquids and powders, milk, whole egg fluids are poured into the base of bread drums, and white sugar, powdered milk, high-banded flour is added; holes are dug in the middle of the condensed flour and placed in the yeast and a noodle application is initiated。
2
Softened butter was added after the smoothing of the face, and another laminate was initiated。
3
You can pull out transparent gloves。
4
The first fermentation of the fermentation is carried out by putting the noodle garden in the fermentation basin。
5
Creaming: 100 grams of butter chamber softened with an electric egg-pumping device, which added sugar powder and powdered milk powder into a swirl。
6
Noodle fermented twice as big。
7
We split the noodles into six small ones。
8
Take a noodle in a cow tongue。
9
A thick soufflé。
10
I'm not sure if I'm going to be able to do this。
11
The six toast embryos were released into the moulds。
12
The mold is sent to the oven for a second fermentation (the bottom is put in a bowl of hot water to help ferment)。
13
The preheat oven is removed when the toast is delivered to the full 8: 180°C fire at 160°C。14
Cut the noodles vertically with scissors and squeeze into soft butter。
15
This is the 10-minute state of the toast embryo。
16
Add tin paper to avoid roasting on top of toast。
17
Toast fresh out。