Mocha soufflé
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- whole egg liquid 30 grams
- water 160 grams
- salt 3 grams
- dry yeast 3 grams
- fine sugar 25 grams
- instant coffee powder 5 grams
- butter 20 grams
- powdered sugar 40 grams
- cocoa powder 5 grams
- milk powder 55 grams
- Oreo broken appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Mocha soufflé
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
The core fermentation occurs twice as long as the temperature of the rolling room after the film is removed。
5
Just mix all the soufflé
6
It's split into four pieces. Rolling around to keep the film loose for 10 minutes
7
Put the noodles in a 20-thirty face and rub the souffle。
8
From the side
9
Tighten it up and flatten it
10
Cut in the middle, don't cut the top。
11
Crossing into a plaster。
12
The end of the line, it's a bouquet。
13
In the school cook ' s 9055 gold plate, put in the oven, fermenting mode 35 degrees, twice the fermentation volume, about 40 minutes。
14
When the fermentation is twice as large, the surface is coated with a full egg fluid, so that the salio or almond tablets can be found。
15
The mid-middle level of the 5,400Berry oven is 190 degrees, 15 minutes。
16
Get out of the oven and cool off。