raisin soufflé
By VicentaLakin
One day, a piece of bread that comes out of the glass of breakfast, with five degrees of ice, is becoming more and more popular with the way it is made, with its soft taste, and is more suitable for a worker like me who likes to make bread, as the book says, in cold temperatures, the yeasts seem to be children who grow up in natural health, and, while the cycle is longer and time consuming, the smell of bread that is fermented with low temperatures is completely different from the taste. Get used to making bread at home, it tickles when you don't do it for a week. The guy who used to hold a cup of tea and watch TV on the couch is either in the kitchen or in front of the oven, and my daughter says I've changed. The dress shop that used to hang, the food books on the bed turned into food books, even the favorite electronics turned into cameras, and it's funny to see anything that connects to food。
Recipe Recommendations
- high-gluten flour 100 grams
- water 30 grams
- yeast 1 gram
- fine sugar 50 grams
- dry yeast 3 grams
- salt 3 grams
- eggs 50 grams
- butter 30 grams
- powdered sugar 15 grams
- low-gluten flour 25 grams
- milk powder 2 grams
- unsalted cream 20 grams
- raisins appropriate amount
- whole egg liquid appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for raisin soufflé
1
Refrigerated liquid species: 100 grams of condensed flour, 100 grams of water and 1 g of yeast mixed evenly。
2
After an hour of fermentation, at least 16 hours of frozen fermentation in the refrigerator at 5°C。
3
In the latter, 180 grams of condensed flour, 50 grams of fine sugar, 3 grams of dry yeast, 3 grams of salt, 30 grams of water, 50 grams of eggs, and 30 grams of fermented refrigerated liquid species of butter were rubbed together to the completion stage and rounded for basic fermentation。
4
Basic fermentation for 40 minutes。
5
The fermented pasta is split into seven flat pieces, and the rolling cap is 30 minutes away and each group is divided into three blocks, and it grows。
6
Make it three。
7
It's hard at the end of the head。
8
After making all the bread, fermented twice in the grill。
9
(b) Make soufflés: 15 grams of sugar powder, 25 grams of low-banded flour, 2 grams of milk powder mixed with 20 grams of salt-free cream butter (butter not softened) in small granule form。
10
When bread is twice as big, the surface is full of egg fluid。
11
The raisins are placed in the gap between the braids on the bread surface。
12
A layer of soufflé on the surface is then placed in the middle of a pre-heated oven of 180 degrees, with about 18 minutes of roasting。raisin soufflé Make Tips
1. The refrigerated liquid dough will appear in a ball when it is just mixed. After fermentation at room temperature for one hour, the volume will be about twice as large. After fermentation in the refrigerator for 16 hours, it will become much rarer and much rarer bubbles.
2. The production of 5℃ ice seeds is completed in two days, and the time needs to be calculated before making.
3. The water absorption rate of bread is different, so please adjust the amount of water as appropriate.
4. If you can't use up all the crispy grains, you can put them into food bags and freeze them in the refrigerator for slowly use.
5. When baking, cover the surface of the bread with tinfoil to avoid too dark the skin color.
2. The production of 5℃ ice seeds is completed in two days, and the time needs to be calculated before making.
3. The water absorption rate of bread is different, so please adjust the amount of water as appropriate.
4. If you can't use up all the crispy grains, you can put them into food bags and freeze them in the refrigerator for slowly use.
5. When baking, cover the surface of the bread with tinfoil to avoid too dark the skin color.