Black sesame soufflé
By VicentaLakin
COOK WK9040
Recipe Recommendations
- high-gluten flour 380 grams
- fine sugar 50 grams
- whole egg liquid 40 grams
- honey 15 grams
- cream cheese 40 grams
- dry yeast 4 grams
- salt 5 grams
- water 190 grams
- butter 35 grams
- milk powder 15 grams
- powdered sugar 40 grams
- black sesame powder 65 grams
- Black sesame seeds 15 grams
- corn starch 12 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Black sesame soufflé
1
Material ready, butter softened。
2
The pasta material was put on the face of the bakery, except for butter, and ice water was used in the summer。
3
The butter continues to be rubbing when it's formed。
4
A relatively thin membrane is sufficient, followed by basic fermentation at room temperature (25-28 degrees). Fermentation to double。
5
Just mix the souffle material。
6
The fermented pasta is split into nine pieces and rolls loose for 20 minutes。
7
The face of the noodles is turned to 25 x 10 cm, and a soak is painted at two thirds above。
8
Scattered seals and ends。
9
Scratch the noodles into 34 cm long, in three groups, into braids, and tighten up and down the interface。
10
Put a piece of oil paper in the cook's 9040 oven and put the curds in. It's easier to get out when it's hot, because the bread is softer。
11
It is then placed in warm and wet (28 degrees) for final fermentation. It's time to decorate。
12
The fermented face is covered with an appropriate powder mixture。
13
The lower level of the 5,400Berry oven is 180 degrees 25 minutes。
14
Come out and cool off。