Tea and soufflé
By VicentaLakin
Today, we make tea and two-coloured soufflés, the whole bread tastes soft and soft, and the milk of the soufflé is super thick. The addition of tea brings with it a rich and diverse sense of taste and intoxication in tea and milk。
Recipe Recommendations
- milk 200 grams
- yeast 4 grams
- eggs one
- high-gluten flour 370 grams
- milk powder 30 grams
- white granulated sugar 70 grams
- salt 3 grams
- unsalted butter 30 grams
- powdered sugar 40 grams
- egg liquid 50 grams
- matcha powder 4 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Tea and soufflé
1
Two hundred grams of milk, four grams of yeast, mixed together, and five minutes of active yeast. Note: Hot milk in summer, warm milk in winter, warm hands。
2
White sugar 70 grams, eggs 1 (around 55 grams). Smash even。
3
Add 370 grams of high-banded flour, 30 grams of milk powder and 3 grams of salt。
4
It's a low-speed mixing, then a high-speed mixing into a thick membrane。
5
The addition of 30 grams of salt-free butter with room temperature softened continues to stir to thin membranes。
6
Take out the skin film on the bag, warm room ferment in the summer, find a warm place in the winter, and ferment twice as big。
7
Soufflés with fermentation, 70 grams salt-free butter, 40 grams of sugar powder sifted with razors。
8
It's 50 grams of constant-temperature egg fluid, and it's evenly mixed. Note: After each egg is condensed。
9
Sift 95 grams of milk powder。
10
It's made of razors。
11
Split equally into two。
12
One with tea powder 4 grams。
13
Scratched with a razor and covered with spare film。
14
Take off the yeast. Note: Usually fermented up to two times the size of the fermentation。
15
Spread it evenly, split it evenly into eight。
16
Put each of them folds round。
17
Wet towels, ten minutes loose。
18
Take a noodle, long and thin, and form the width suitable for the dish。
19
Press the shut-down, it'll be smoother。
20
We'll put on a smooth soufflé。
21
Scrambled from the head。
22
Scratch the width suitable for the dish, run it all over and line it in。
23
The oven, 35°C, is fermented for about 40 minutes, up to a factor of 1.5. Note: A bowl of hot water can help to ferment。
24
Take it out and brush an egg fluid。
25
A little almond chips and coconut dots。
26
The oven is preheated to 160°C, the bread is put in and baked for 20-25 minutes. Note: 20 minutes for softer, 25 minutes for harder。
27
Boiled out of the oven and sealed with constant temperature。
28
WE'LL PUT ON A SOUFFLÉ
29
Puffy and soft。
30
Tea is a rich and diverse taste。
31
The soufflé is super rich。
32
And intoxicated in the smell of tea and milk。Tea and soufflé Make Tips
1. The timing and temperature of the oven vary according to the performance of the oven and are adjusted to the actual situation. 2. Attention needs to be paid to the state of fermentation, which varies over time depending on the season。