Chinese Food
Souffle bread
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I chatted with my friend a few days ago. She said that she was making bread recently. Sometimes the bread is very well made. It's not good to change the recipe. It's always hard to master. Why do you have pine bread, cheese bread, coconut bread All very well. In fact, that's because I'm lazy to cover my face. I use only one recipe for these bread dough. I just increase or decrease the amount of sugar used in the recipe according to the filling to be made. I call this dough recipe the basic recipe. The person who just started making bread can also find and adjust a suitable basic recipe according to the flour he uses. I don't want to knead Chinese seed and soup seed. I will make bread with this recipe if I want to be lazy. Today, I used the basic recipe to ferment and bake the bread with the filling of the puff. The rich milk flavor and the crisp skin make me feel super soft. Some of the pastry stuffing will flow out. The hot water temperature in the oven is high during fermentation. The butter in the pastry stuffing will melt when the temperature is high. Please note that the water temperature is not too high.
Cooking ingredients
Cooking Steps
Step1:Put all dough materials except butter into the toaster and knead until the dough surface is smooth. Then add butter and continue kneading.
Step2:Knead the dough and pull out the glove film. Put the dough in the container and cover with the plastic film and wake up for 15 minutes.
Step3:When we wake up the dough, we make the cream filling. Add the softened butter into the sugar powder and mix it evenly. Then add the egg liquid in several times. Mix it evenly every time before adding.
Step4:Add milk powder.
Step5:After mixing the milk powder, the filling is ready. The filling is very soft. For the convenience of segmentation, put the filling into the refrigerator for refrigeration.
Step6:Start to divide the dough. Divide the dough into 12 parts. Knead each dough, exhaust it, and then roll it. Cover all the dough with plastic wrap and wake up for 15 minutes
Step7:Take out the filling from the refrigerator and divide it into 12 points.
Step8:Roll the dough into a circle and wrap it into the filling.
Step9:Close the mouth tightly and place it downward. Wrap all dough in turn, cover with plastic wrap and wake up for 5 minutes.
Step10:Take a package of pastry and roll it out. Use a knife to cut it out. Don't scratch to the bottom. Just scratch to see the filling.
Step11:Turn the dough over and roll it into a roll. Close up.
Step12:Rolled dough.
Step13:Put the dough into the baking tray. Put it into the oven for fermentation. If the oven has no fermentation function, put a bowl of hot water in the oven to help the bread ferment. The water temperature should not be too high. If the temperature is low in winter, the fermentation is slow. Change the hot water once or twice in the middle.
Step14:Ferment to 2.5 to 3 times the original size. Brush the fermented dough with egg liquid. Sprinkle with crispy grains and almond slices.
Step15:Preheat the oven 170 degrees and bake in the middle of the oven for 25 minutes. Color the back cover and put the tin foil on it. The temperature and time are adjusted according to the temper of the oven at home.
Step16:The crispy and soft heart came out, and my children and I killed three of them.
Cooking tips:1. The flour is made of Holland windmill high gluten flour. The gluten and water absorption of each brand of flour are different. We adjust the amount of milk according to our own flour. 2. Don't refrigerate the filling in the refrigerator for too long. After a long time, the butter will solidify and harden. Wrapping it in the dough will affect the dough rolling. Refrigerate it until it doesn't touch your hands. 3. Crispy grain - 15g of sugar powder, 25g of low gluten flour, 3G of milk powder and 20g of butter. Method - mix sugar powder, low gluten flour and milk powder evenly. Cut butter into small pieces and put them into the mixed powder. Knead them into small grains by hand. Store them in the refrigerator if you can't finish them. There are skills in making delicious dishes.
