The soufflé toast
By VicentaLakin
A soft little toast with a sweet soufflé, a very simple toast in the summer
Recipe Recommendations
- Camellia Toast Powder 260g
- milk powder 20g
- milk 130g
- whole egg liquid 55g
- condensed milk 10g
- fine sugar 30g
- butter 20g
- sugar-tolerant yeast 3.5G
- rose sea salt 2g
- powdered sugar 15g
- sweetening
- roast
- an hour
- ordinary
Steps for The soufflé toast
1
Noodle material, other than butter and rose sea salt, was placed in the cook ' s face barrel. In the summer, the surface is warmer, the room temperature is kept as low as possible, all materials are refrigerated or frozen, liquid foods can be frozen in the fridge and a little of the best ice sludge can be frozen。
2
The cooker ' s machine was activated, with three to five minutes of blending foods in the first and five minutes of the second and five to eight minutes in the third, and the face was beaten to the thick membrane. If the fridge is big enough, it's better to freeze the bucket。
3
Add softened butter and rose salt, 5-10 minutes for chefs 2 and 3-10 minutes. Noodles can be cut into small pieces with scissors, increasing the area of exposure and improving face-to-face effects。
4
Scratch to pull out the membrane。
5
A simple harvest of smooth, non- sticky-handed noodles is placed inside the basin and a fermentation takes place once the film is sealed. The surface temperature is between 24 and 28°C。
6
When the noodles are fermented, a soufflé is prepared and the butter room is softened with sugar powder。
7
The electric omelet was sent to light color and slightly white。
8
Every time, the constant temperature of the whole egg fluid is added and the next time it is added。
9
Add milk powder。
10
Scratched with a razor。
11
I'm waiting for the noodles to ferment twice as big to be removed。
12
An average of two copies of the air venting, rolled round, covered by a warm membrane room for 15 minutes。
13
Take a nice, loose noodle, keep your mouth down and grow your tongue。
14
Turn over, shut the door up and fold one third down。
15
The next third folded upwards and then closed its mouth and placed it downwards, while the other section was organized in the same way。
16
Take out the first noodle, open it vertically, keep it as wide as possible, rub the soak and even it with a machete. A small bubble in the face still needs to be filmed。
17
From top to bottom, the other one's doing the same thing。
18
The mouth is decentralized into the water cube toast box, with double fermentation to full eighths。
19
THE PE3060 OVEN IS SET ON FIRE 180°C, WITH 190°C PREHEATED FOR 10 MINUTES, AND IS QUICKLY LOADED INTO A TOAST BOX AND BAKED FOR ABOUT 38 MINUTES. THE TEMPERATURE AND TIME NEED TO BE ADJUSTED TO THE ACTUAL CONDITION OF THE OVEN。
20
When the baking is completed, the toast box is removed directly, the table is shaken, the heat is released, the model is distilled and the net is dry and sealed. Just a shock, no more。The soufflé toast Make Tips
1. toast is cooled before slices are sliced, and it is easier to slice them when cooled; and 2 , formulations are 2 10 * 10 * 10 cm hydrocube toast molds, or directly with 1 450 g toast mold。