Tea souffle toast
By VicentaLakin
Today, it's almost impossible to fail to make a cup of tea and soufflé with a Polish fermentation. The whole body is fragrance, fragrance, fragrance, fragrance, yummy solace. This square applies to the normal 450 grams of toast molds。
Recipe Recommendations
- high-gluten flour 250 grams
- white granulated sugar 35 grams
- salt 3 grams
- yeast 4 grams
- milk 90 grams
- eggs one
- unsalted butter 30 grams
- qingshui 50 grams
- powdered sugar 15 grams
- egg liquid 25 grams
- milk powder 60 grams
- matcha powder 4 grams
- coconut appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Tea souffle toast
1
A Polish yeast prepared in advance: 50 grams of condensed flour, 50 grams of clean water, 0.5 gram of yeast, mixed to the point of no dry powder. Room temperature around 25°C for 3-4 hours. When the volume expands to three to four times the size, the surface has a lot of small bubbles, the internal tissue has a lot of mesh holes, and it smells good without acid。
2
It then mixs up 250 grams of condensed flour, 35 grams of white sugar, 3 grams of salt and 4 grams of yeast。
3
Then we add 90 grams of milk, one egg, a Polish yeast, and start mixing directly on the cook machine。
4
After mixing for about 10 minutes, the thick membrane is mixed with 30 grams of softened salt-free butter。
5
About 15 more minutes, you'll be able to rub out thin gloves。
6
Take out the noodles, evenly divided into three。
7
Each of the noodles is rounded and covered with a skin film, which is relaxed for five minutes。
8
While the noodles are loose, we'll make a soufflé, take 45 grams of salt-free butter softened in the room, sift 15 grams of sugar powder and mix it with a razor。
9
25 g of room-temperature egg fluid, in two equals。
10
Finally, 60 grams of milk powder, 4 grams of tea powder, evenly mixed。
11
After mixing in mud, divided into three pieces and left behind。
12
Take a nice, loose pasta, long and thin。
13
It then rolls up from a tight, and continues to cover the laxity of the film for five minutes, with each of the noodles operating。
14
Get a nice, loose face。
15
Long and thin。
16
I'm not sure if I'm going to do this。
17
Rolling up from the head。
18
The three noodles were processed, arranged in the toast box and put in the oven and fermented。
19
The oven is temperature 35°C, humidity 80°C, fermented to 8-9 full (note: a bowl of hot water in the oven helps fermentation)。
20
Take out yeasted toast, a thin coat of milk or egg fluid。
21
And a layer of coconuts。
22
Use scissors in the middle, cut a straight line out。
23
The oven is preheated to 170°C and is then put into bread and baked for 30 minutes (a tin sheet is covered by the colour of the surface to prevent it from being too hot
24
After the stove is out, it shakes the internal heat, then demoxes and lays on its side to prevent a collapse。
25
TOAST WITH TEA, FINISH O
26
It tastes like tea and milk, and it tastes soft。
27
It feels so good to eat while it's hot。
28
It's getting cold, toasted with jam, hot milk or hot coffee, super sweet。Tea souffle toast Make Tips
1. There are differences in the water use of branded flour, which may be added as appropriate. 2. When the surface is painted, a tin paper is covered, which prevents the surface from being too hot. 3. If butter is just taken out of the fridge, it can be cut into small pieces, and the microwave can try it hard every 10 seconds, slightly to the condition of a pit. When the toast is released to a mild cold, it is remembered that the sealed temperature is kept for approximately 3-4 days。