Chocolate soufflé
By VicentaLakin
It feels like bread and cake with cocoa powder, and the smell of that big chocolate just went up! Today's chocolate little toast with a soufflé
Recipe Recommendations
- bread flour 360g
- cocoa powder 20g
- milk powder 20g
- whole egg liquid 55g
- light cream 50g
- milk 215g
- fine sugar 40g
- butter 25g
- sugar-tolerant yeast 4g
- salt 1g
- powdered sugar 40g
Steps for Chocolate soufflé
1
Prepare the food you need。
2
Noodle material other than butter is placed in a cook ' s mixer, and the cook ' s machine is activated and the face is beaten to the condition of a thick film。
3
Add softened butter to the room, re-starting the cook's machine and shattering it into a resilient film。
4
The noodles were smoothed and put into fermenters, and 25 degrees were fermented to twice the size。
5
Noodles are removed, with light pressure and exhausts divided into 10 pieces for 20 minutes。
6
Put sugar powder and butter directly in the tub. Simple mix. (Butter Room softening)
7
Add the whole egg fluid micro-dissemination, then the powdered milk。
8
Take out a piece of pasta and shoot it if there's a bubble on it。
9
Turn over and touch the soufflé。
10
From top to bottom。
11
Five sets into rectangular toast boxes。
12
The oven is fermented 35 degrees to eight points full, with a cut in the middle。
13
The oven is pre-heated with a fire of 165 degrees and 180 degrees baked for about 38 minutes。
14
When it's cooled, then a layer of cocoa powder, and a delicious chocolate souffle toastChocolate soufflé Make Tips
1. The volume of liquids should be adjusted to the flour, the environmental humidity and the degree of self-control available. 2. Be baking is adequate, demodeled in a timely manner, the time and temperature used in the text is for reference purposes only, and the temperature and time required must be adjusted to the temper of the oven and the mould, with flexibility。