Mayo souffle bread
By VicentaLakin
It's not a long time to learn to bake, and it's not a lot of bread in total, but this time the hot bread is better than the usual, and the bakery has. It's soft and organized. The souffles and mayonnaise on the surface are awesome, completely homemade and easy to operate, but I think it's a little more caloric than the salad sauce that's bought outside, but it's not much to eat once in a while. Mom likes to make bread a few times and he eats a lot of sweets. Isn't it just to have fun with your family? Come on
Recipe Recommendations
- high-gluten flour 75g
- white granulated sugar 6G
- milk 55g
- butter 30g
- salt 3g
- dry yeast 4g
- whole egg 30g
- low-gluten flour 55g
- raw egg yolk
- milk fragrance
- baking
- several days
- senior
Steps for Mayo souffle bread
1
First, make hot noodles: get ready to make hot noodles
2
Butter with milk boiled
3
When the fire shuts down, it falls into sugar and high-weather flour, evenly mixed into a noodle
4
The masked face of the pasta is covered in oil for 18-24 hours
5
And then we'll make the soufflés: material for measuring the soufflé
6
Butter softens to a level closer to melting, but not completely melted and evenled with sugar
7
Down into low-banded flour mix
8
It'll just be a little bit of a grain with your hands
9
Producing mayonnaise: Add white sugar to the yolk for full mixing
10
Add low-banded flour to smooth-sliding
11
A little bit of boiling milk doesn't keep mixing
12
Pass
13
You must use the smallest fire to make it thick and thick
14
Just cool it down and mix it up
15
Production of main noodles: 20 hours of hot noodles colded to room temperature to measure main noodle materials
16
The powder mix in the main noodle is even
17
Scattered noodles torn into powder and evenly mixed
18
Add full egg fluid and milk to the fermentation of the base two to three times the size of the extension
19
the fermented noodles squeezed out the gas, and the small ones covered in 60 g for 15 minutes
20
When I wake up, my little noodles are smooth and smooth, and they're elliptical
21
The pasta rolls from the bottom to the top, and it's shaped
22
The surface is covered with an all-egg fluid and the freshly prepared sommel is pressed with a light hand
23
Put it in the middle of the oven, put a big bowl of water in the lower floor and send it twice as big with fermentation
24
Put it in the middle of a preheated oven, 180 degrees and 15 minutes. When the bread is colored, it can be covered with tin paper to avoid overmasking
25
Squeeze the freshly done mayonnaise with the fruit you like, and you can't wait to bite. How's that soft and tempting? Hey。Mayo souffle bread Make Tips
Leftover mayonnaise can be stored in the refrigerator and should be used as soon as possible; it tastes amazing spread on toast. Leftover crumble can be frozen and used next time you bake bread.