Sweet soufflés tore bread
By VicentaLakin
Today we share an amazing hand tore bread。
Recipe Recommendations
- wheat flour 200 grams
- water 100 grams
- fine sugar 20 grams
- salt 2.5 grams
- dry yeast 2 grams
- whole egg liquid 20 grams
- butter 20 grams
- crispy butter 36 grams
- creamy sugar powder 30 grams
- crispy milk powder 45 grams
- puffy whole egg liquid 10 grams
- cheese powder 12 grams
- the cranberry appropriate amount
- almond slices appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Sweet soufflés tore bread
1
Material ready, butter softened。
2
The pasta material was put into the face of the bakery, with the exception of butter。
3
Softened butter continues to be rubbing when it is formed。
4
And until the film is drawn, it shall not be too thin。
5
The roller is placed in a bakery without electricity, room temperature is placed, basic fermentation is done, and the fermentation is doubled。
6
It's time to make a soufflé: just mix all the materials。
7
Take out the yeast, exhaust, roll for 10 minutes。
8
The noodles are in the form of 30 *35 cm, and the souffle is evenly painted。
9
On the surface, an appropriate amount of cranberry passes, rolls from the side and closes the seal。
10
With a cutter from the middle to two。
11
Both sides of each article will be rolled simultaneously to the middle, as illustrated。
12
It's in a 9117-round cook model with oilpaper。
13
13. ENTER THE LOWER LEVEL OF THE PE3040 OVEN IN BATTRID, INITIATE THE FERMENTATION MODE FOR ABOUT 40 MINUTES, AND FERMENT THE MOLD TO THE FULL 8-9。
14
The face of the dough is covered with full egg fluid, with a proper amount of almond tablets。
15
The lower layer of the Bertry 3040 oven, the bakery mode is 190 degrees and 20 minutes, and the colour is covered with tin paper in time。
16
Get out of the oven and cool off。Sweet soufflés tore bread Make Tips
COOKING: WK91176 INCHES OF CYLINDRICAL WOOD THANKS THE FISH WHO WANT TO FLY FOR THE FORMULA