Souffle bread

By VicentaLakin

Souffle bread

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Steps for Souffle bread

  • Make Souffle bread step 0
    1
    Creaming practices: Soft butter, sugar powder and salt are added to the container, evenly mixed with rubber razors。
  • Make Souffle bread step 1
    2
    Add egg fluid。
  • Make Souffle bread step 2
    3
    Add powdered milk and a spoonful of corn starch, to be smoothed with rubber razors。
  • Make Souffle bread step 3
    4
    Split six equals, about 35 grams each。
  • Make Souffle bread step 4
    5
    (b) The practice of bread with bread with bread with bread with bread: each of the following: flexed flour, low-weather flour, sugar, salt, kafé cheese, eggs, fresh cream, mixed into a flour mix, mixed in a flour mix with a facer, mixed with warm water for two minutes at a slow pace, and smoothing out of the face of the face. "Beware that yeasts don't go with sugar and salt to avoid the yeast dehydrating."
  • Make Souffle bread step 5
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    Add softened butter, slow-dispersed butter, quick-mixed to smooth-out film。
  • Make Souffle bread step 6
    7
    Filled noodles in containers, covering them with film and waking up in warmth。
  • Make Souffle bread step 7
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    Wake up to twice the size。
  • Make Souffle bread step 8
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    On average, the waking noodles are divided into six pieces, each of approximately 97 grams, with 15 minutes of membrane fermentation on the roll cover。
  • Make Souffle bread step 9
    10
    A small face group was flattened with its hand, and the face was turned back from the centre of the skin with an exhaust scepter, towards the face of the square, which was growing up upward and downward。
  • Make Souffle bread step 10
    11
    On the panel, you'll put in a soufflé, and then you'll fold it with a cane, and you'll make it the same size as the rectangular skin
  • Make Souffle bread step 11
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    First, one skin-covered film will be removed lightly, then the tweed skin will be spread over the rectangular skin and then the other skin-covered film will be removed。
  • Make Souffle bread step 12
    13
    Cylinders, from top to bottom, are compacted at the entrance。
  • Make Souffle bread step 13
    14
    The door was closed and the knife was cut in half to the bottom. ♪ Can't cut the face off ♪
  • Make Souffle bread step 14
    15
    Cut the face up into two cylinders and put it in the mould。
  • Make Souffle bread step 15
    16
    It's the last fermentation。
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    fermented good soufflé。
  • Make Souffle bread step 17
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    Brush a thin whole egg fluid on the soufflé table。
  • Make Souffle bread step 18
    19
    The oven is preheated to 180 degrees and baked for 20 minutes。
  • Make Souffle bread step 19
    20
    It's out of the oven。

    • Souffle bread Make Tips

    Dough: 230 grams of high-gluten flour, 75 grams of low-gluten flour, 25 grams of fine sugar, 2 grams of salt, 3 grams of dry yeast,
    8 g Kraft cheese powder, 45 g eggs, 60 g whipped cream, 110 g water, 25 g butter

    Cream crispy filling: 60 grams of butter, 30 grams of powdered sugar, 2 grams of salt, 20 grams of eggs, 100 grams of milk powder,
    1 tablespoon corn starch

    Decoration:
    whole egg liquid

    Mold:
    Three-energy sponge box (anode)

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