Coconut soufflé

Recipe Recommendations

• high-gluten flour 175g
• fine sugar 10g
• normal temperature water 125g
• fresh yeast 5g
• whole egg liquid 50g
• salt 2.5G
• butter 15g
• coconut 63G
• powdered sugar 39g
• milk powder 25g
• salted egg yolk of 7
• Brush the surface with butter appropriate amount
• white sesame appropriate amount

• sweetening
• roast
• several hours
• senior

Steps for Coconut soufflé

1

prepare chinese materials. medium: high-banded flour: 175g, fine sugar: 10g, constant water: 125g, fresh yeast: 5g。

2

The fresh yeast and sugar are poured into the constant water, mixed and melted, and then poured into the condensed flour, and the chef sets up in a single chamber, turning two sets to cover for three minutes。

3

They are removed from the clean basin, covering the film, and room temperature is 28°C fermenting 40-60 to twice as high. The Chinese are wet and, for fear of poor mastery, can reserve 15 grams of water, which can be used later in the face group。

4

In the fermentation process, prepare the soufflé。

5

Butter softens to the point where it can be emptied easily with a razor, slit with an egg and smoothed with an egg, adding sugar powder (if a block needs to be sifted), causing a slight whiteness to be strewn into a constant whole egg fluid, swung and smoothed into all coconuts and milk powder。

6

When mixed, they are placed in a clean container, covered with protective film, and frozen for more than 20 minutes in order to facilitate plasticization。

7

The fermentation is completed in Chinese interiors with beehives and materials for the main face group。

8

High-strength flour, whole egg fluid, sugar, fresh yeast, medium, first one mixed in a group, then two rows of two minutes of salination and three rows of continuing lacerations。

9

Scratch the noodles to smooth, rip the thick film apart, add soft butter, and slow down the butter and the dough to mix and then rub the face at high speed。

10

Until the face is able to pull out a thin film, the edge of the hole is essentially smooth, the face is removed, the hand is held by the face, the face is folded out, the skin is covered, the temperature is loose for about 30 minutes, the size is slightly expanded and the finger touches the air。

11

Puts yolk in a grill with oil sheets, sprays white wine, puts it on a preheated oven at 160°C, bakes it for five minutes, and takes it out a little cold。

12

the pasta is loose and split into 65 g, with the right hand holding it behind the folding circle, with a slight roll-through of the counter-hour needle and a 15-minute cold cover of the film。

13

take out the frozen coconut, 30 g one, flatten, and pack the egg yellow。

14

Take a loose, smooth face, flatten it, open it up into a thick, thin circle, turn it over and put it on the pate ball。

15

The left hand presses the ball, the right hand pushes up, closes the mouth and places it down on the grill。

16

At 33°C, 85% humidity, with secondary fermentation, which can be placed in an oven with a bowl of warm water of about 30°C for fermentation for a period of 20-30 minutes, mainly to see the state of the noodles。

17

The fermentation is approximately twice as large, when the fermentation is completed, 190°C on the preheat oven, water sprayed on the surface of the preheated face, white sesame, 190°C on the layer, 180°C on the layer and 18 minutes on the fire, and tin paper on the top, satisfactory and timely. There's a way to space the noodles between them so they don't stick together when they're roasted

18

It's cold when it's done, and it's hot for butter。

Coconut soufflé Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes