The soufflé
By VicentaLakin
It's dangerous out there, housekeepers cooking. It's still a hand-stamped recipe, and the bread is wrapped in a really sweet soufflé, and it's torn together, not to mention how delicious it is, and it's really smelling。
Recipe Recommendations
- eggs one
- white granulated sugar 20 grams
- condensed milk 20 grams
- warm milk 80 grams
- yeast 4 grams
- high-gluten flour 200 grams
- salt 3 grams
- unsalted butter 30 grams
- powdered sugar 25 grams
- room temperature egg liquid 25 grams
- milk powder 50 grams
- honey red bean 30 grams
- sweetening
- baking
- several hours
- senior
Steps for The soufflé
1
We'll make noodles, pick up eggs, 20 grams of sugar, 20 grams of milk, 80 grams of milk, and mix them evenly。
2
Add yeast 4 grams and mix evenly。
3
Sift 200 grams of high-banded flour and 3 grams of salt, evenly with a razor。
4
Take it out and rub it with your hands for two minutes. Cover the film, room warm for 20 minutes。
5
Take out lax pasta, softened the room with a total salt-free butter of 30 grams, and wrap it with a butter。
6
Four minutes with your hands。
7
Just melt the butter into the dough。
8
After all the butter was melted, it continued to fall, tumbled noodles, and in about four minutes it could have a thinner film and make enough ordinary bread. If you want a thinner film, you can just fall on it and make some noodles
9
The pasta is finally rounded, covered with a film, and the room is fermented twice as much。
10
Then we'll make a soufflé, and we'll soften the room with 50 grams of fully salt-free butter, 25 grams of sugar powder, 1 grams of salt。
11
In two to three minutes, 25 grams of corrosive egg fluid were added, after each blow was even。
12
Finally, 50 grams of milk powder and 30 grams of honey beans。
13
It's done with a razor and a souffle。
14
Take off the yeast。
15
Slap it, take a breath。
16
Then split them evenly into six。
17
Once rounded again, the membrane covers up to 10 minutes。
18
A nice, loose pasta, growing squares, and then evenly covered with a soufflé。
19
Roll up from the bottom, roll up the strip。
20
And, depending on the size of your mold, rub the dough a little longer。
21
It's organized, arranged in molds, a bowl of hot water in the oven, and fermented to 1.5 times the size。
22
When fermented, it was taken out to brush an egg fluid。
23
Then cut in the middle。
24
Roofbox 170°C, baked 35-40 minutes or so. (Note: When you see the colour on the surface, cover a tin sheet to prevent the surface from burning.)
25
Get out of the oven and get cold。
26
MILKY-BEAN BREAD, FINISH O
27
Soothing laces are sweet and delicious while it's hot。
28
The soufflés are so sweet, they're roasted in the house。The soufflé Make Tips
1. Butter must be removed in advance, and room temperature softened to a light press of a pit. 2. The temperature of the ovens will vary, although the colour will be seen on the surface。