The soufflé

Recipe Recommendations

• high-gluten flour 400 grams
• yeast 5 grams
• milk powder 20 grams
• fine sugar 55 grams
• salt 4 grams
• eggs one
• milk 220 grams
• unsalted butter 45 grams
• whole egg liquid 30 grams
• low-gluten flour 50 grams
• matcha powder 3 grams
• almond slices appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for The soufflé

1

We'll start by making noodles, with 400 grams of congested flour, 5 grams of yeast, 20 grams of milk powder, 55 grams of fine sugar, 4 grams of salt, 1 egg, 220 grams of milk, all mixed with a human mixer。

2

Smash it a little, and when it's formed, put it in a box and freeze it for 30 minutes。

3

Take out the frozen noodles and let the mixer stir up into the thick film。

4

Add 45 grams of salt-free butter at room temperature。

5

And it's still shattering into thin bread membranes。

6

Take the noodles out and round them, wrap them in the basin, and ferment the room twice as hot。

7

We'll make a souffle while it fermentes, softened with 100 grams of salt-free butter, plus 40 grams of fine sugar, and we'll mix it with a razor。

8

The total egg fluid of room temperature is 30 g, in three to four minutes, mixed in butter。

9

Remember to add egg fluid to prevent butter blocks after each blend is even。

10

Scan low-banded flour of 50 grams and milk powder of 70 grams。

11

Scratch it evenly。

12

Then split them evenly into two。

13

One sifted with 3 grams of tea powder and slashed with a razor to even colour。

14

Put two soufflés on the film and put them aside。

15

Take off the fermented pasta and get some air。

16

A flat split of eight。

17

After rounding up each of the doughs, it is covered with wet towels and lax for 10 minutes。

18

Take a nice, loose noodle and grow the squares with a stick。

19

Put on ready soufflés and remember to do it evenly, but not on the side, so as not to let it go。

20

Scramble it slowly from the beginning and then stretch the dough a little bit。

21

Cut it in the middle。

22

Then cross the fold。

23

With a spiral。

24

I'll just end up with a ring。

25

All the noodles are operated once, with a second fermentation in the oven, a temperature of about 35°C and a humidity of 70%, a hot water in the oven to help fermentation。

26

When the noodle is fermented to 1.5 times the size, one egg and 15 grams of milk are prepared, evenly mixed。

27

Paint it on the face of the noodles, spread some almond chips, put some on it。

28

The oven is preheated at 190°C and baked for 12-15 minutes, and in the last few minutes be careful not to be too hot on the surface, so that a piece of aluminum paper can be placed on the bread, which can effectively prevent the surface from charging。

29

I'LL FINISH THE O

30

The smell of light tea, sweetness, not tired, the smell of milk。

31

The soufflé and bread layer collide, one layer of soft bread, with soak and almond chips on its surface, and a very rich taste level。

The soufflé Make Tips

Recipe Categories

• baking Recipes