Olive souffle bread
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- low powder 20 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- yeast 3 grams
- cheese powder 5 grams
- whole egg liquid 15 grams
- milk 120 grams
- butter 30 grams
- powdered sugar 25 grams
- milk fragrance
- roast
- several hours
- simple
Steps for Olive souffle bread
1
The pasta material, in addition to butter, is sprouted and added to the butter。
2
Smuggle to expansion。
3
Two times bigger。
4
Excretion, 8 splits, rolls, loose for 10 minutes。
5
The ellipse。
6
Roll up。
7
Quite the olive type。
8
After the final fermentation. Brush the whole egg fluid and squeeze the sofa on the noodles。
9
Medium, 175 degrees, 18-20 minutes。Olive souffle bread Make Tips
1. When the dough is leavened, basic or final, it can be used to make souffle filling.
2. Shape the dough, close it, press it thin, and pinch it tightly so as not to explode.
2. Shape the dough, close it, press it thin, and pinch it tightly so as not to explode.