A braided soufflé

I was born in the 1980s, and I've had long hair since I was a kid. I haven't changed for years. Remember, when I was a kid, I used to sit on the bench at the front door, and I had my mom stick me in the braids, and I liked to use red wires on my head. Bigter, you can comb your hair, or do you like a braid, even if you stick it up and down. Later, in junior high school, you can tie your braids neatly and perfectly, but instead you get used to ponytails. Not because you don't like it, but because you feel like you're past the age of the braid. After all these years, braids haven't come out of my life, in my heart, still like it. When you used to make buns, you can't miss making bread. Bread with braids. Tastes good。

Recipe Recommendations

Liquid type: Gao Fen 100 grams
Liquid type: clear water 100 grams
Liquid seed: yeast 1 gram
Dough: High flour 180 grams
Dough: Sugar 50 grams
Dough: yeast 3 grams
Dough: Salt 3 grams
Dough: Water 30 grams
Dough: whole egg liquid 50 grams
Dough: butter 30 grams
Dough: All liquids appropriate amount
Surface decoration: honey red beans appropriate amount
Surface decoration: whole egg liquid appropriate amount
Surface decoration: milk crisp appropriate amount

sweetening
baking
several hours
senior

Steps for A braided soufflé

Liquid raw materials. (100 g high powder, 100 g water. Yeast 1 g)

Liquefied raw materials are mixed, evenly mixed and fermented in the refrigerator for more than 16 hours after an hour of room temperature fermentation。

All raw materials except butter are added to the bread drums in the order of liquids and powder, and the yeast is finally placed on flour。

Start a face rub. (A program of 15 minutes)

Add presoft butter。

Continue to launch a face rub that can easily pull out the film。

Roll the noodles。

The fermentation of the film is 2.5 times larger。

Removes the exhaust, divided into an average of six equal rollers。

I'm going to put on the film for a second half-hour。

Take a piece of the mat split into three small pieces, each rolling round, rubbing the strip。

Shape the shape, put it in the oven and finish the rest。

The finished bread embryos were fermented twice as large as the original, with a full egg fluid. I made two, so there's only four

Put the bean on it, then the soufflé on it, put it in a preheated oven, 180 degrees, light fire, mid-level, 20 minutes, coated with tin paper)