How to make souffl soft European bread? How do you make a souffl pineapple bun?

Ingredients: 500g of high-gluten powder

50g of sugar and 10g of salt

20g of milk powder and 50g of eggs

250 g of water and 10 g of yeast

50g of unsalted butter

Favorite dried fruit nuts 150g soft European bag recipe 1Put all the ingredients except the butter into a mixing basin, and then knead the film by oil method 2Take out the dough and knead in the dried fruits and nuts, knead evenly and ferment at room temperature for 45 minutes 3

At the end of fermentation, divide the dough into about 150g each, knead well, cover with plastic wrap and let rise for 20 to 30 minutes 4Gently pat the dough into your favorite shape and let it ferment at room temperature for 40 minutes 5Sift in the high-gluten flour before entering the oven and cut the pattern you like 6

Bake in a preheated oven at 180 degrees and 160 degrees on low heat for 20 to 25 minutes.

<> "Soufflé pineapple buns.

1. Recipe: 1. Dough:

High gluten flour: 180g, low gluten flour: 20g, water: 100g, whole egg liquid: 30g, milk powder: 10g, caster sugar: 15g, salt: 2g, high glucose resistant yeast: 2g, butter: 20g

2. Soufflé filling: butter: 60g, powdered sugar: 50g, salt: 1g, whole egg liquid: 20g, milk powder: 60g

3. Puff pastry: butter: 40g, caster sugar: 40g, whole egg liquid: 40g, cake flour: 100g, baking powder: 1g

2. Method: 1. Put all the ingredients in the dough recipe except butter into the kitchen machine, knead out the coarse film, put in the butter, knead out the glove film, and put it in the refrigerator to refrigerate and ferment until it is twice as large (about 3-4 degrees for about 12 hours).

2. Make soufflé filling in the calendar, soften the butter, add the powdered sugar and salt and stir well, add the egg liquid and stir evenly, add the milk powder and stir evenly, divide into 12 equal parts, rub the round and refrigerate for later use.

3. Take out the fermented dough, press lightly and exhaust, divide into 12 equal parts, roll round and relax for 15 minutes.

4. Make puff pastry during the relaxation process, soften the butter, add caster sugar, stir well, add egg liquid and stir evenly, add low-gluten flour and baking powder and stir evenly, divide into 12 equal parts and rub the round for later use.

5. Take a loose dough, roll it out, put in the soufflé filling, and wrap it. Take a piece of puff pastry, flatten it and thin it, cover it with the dough, and draw out the lines. Ferment twice twice (36 degrees plus a bowl of warm water).

6. Brush the surface with egg yolk liquid, and bake the upper and lower tubes of the oven at 175 degrees for 20 minutes.

Prepare the ingredients first:

500 grams of high flour, 60 grams of sugar, 40 grams of milk powder, 6 grams of dry yeast powder, 100 grams of blanching, 100 grams of ice water, 200 grams of whipping cream, 40 grams of butter, 1 egg, 5 grams of salt.

The steps for making soft European bags are as follows:

1. Blanching is prepared one day in advance, refrigerated, 52 grams of high powder, 42 grams of boiling water, 2 grams of sugar, mixed evenly 2, weigh all other materials except salt and butter in the barrel of the kitchen machine 3, and knead out a thin, elastic and unbreakable film by oil method.

4. Put the dough into a baking tray and spread it to ferment at 30 degrees for 30 minutes.

5. After a shot, it feels fluffy and about twice as large as the volume.

6. Divide the dough into 6 parts and relax at room temperature for about a quarter of an hour.

7. Then shape the cut into your favorite shape, and bake it at 170 degrees for 12 minutes.

You can go to a professional training institution to find out.

Ingredients: 500g of gluten flour

2 eggs (60 grams).

200g of animal-based whipping cream

Sugar 80g, salt 5g, high sugar resistant yeast 8g

30g of water, creamy, rich, ultra-fluffy, butter-free version of bread (100% success) step 1Put all of the above ingredients in the kitchen machine and start mixing, which takes about 20-30 minutes.

2.And the surface to the glove film on it.

3.Let it ferment in a warm place for about an hour.

4.After fermentation, it is twice as large as the original.

5.Divide it into 10 equal portions, about 90 grams each, (considering the convenience of the baby's eating, I divided it into 16 this time, 10 45 grams, and the other 6 75 grams) to relax for 20 minutes.

6.After relaxing, do the styling, do it as you like.

7.Ferment in a warm place for a second time (about 30-40 minutes), then apply with egg wash, or without.

8.Preheat the oven to 180 degrees and heat the middle layer for 15 minutes.

9.Perfectly baked! The bite is soft and creamy!

You can go to a professional training institution to find out.

Ingredient breakdown.

121 grams of high-gluten flour.

33 grams of cake flour.

25 grams of soup seeds (see tips).

Yeast 2 g. 27 grams of sugar.

2 grams of salt, 7 grams of milk powder.

17 grams of egg mixture.

77 grams of water.

17 grams of butter.

30 grams of butter.

25 grams of icing sugar.

Salt a little egg wash to taste.

30 grams of milk powder.

Appropriate amount of mille-feuille puff pastry.

Appropriate amount of sesame seeds. Creamy flavor.

Baking process. Hours of time-consuming.

Advanced difficulty. The steps to make the puff pastry.

Pour the flour and boiling water of the soup ingredients into a bowl, mix evenly, and let cool before use.

Knead the bread ingredients except the butter evenly, then add the butter and knead until the film can be pulled out.

Place in a warm place for basal fermentation.

During the dough fermentation process, we make the soufflé filling, pouring powdered sugar and salt over the softened butter and whisking evenly.

Add the egg mixture and beat well.

Finally, add the milk powder and mix well.

The dough rises to 2 times the size.

Take, vent, knead round, divide into 6 equal portions and relax for 15 minutes.

Take 1 portion, press flat, and roll it into a circle.

Turn over and take some of the filling.

Wrap up, place on a baking sheet and let it ferment for a second time.

Take out the dough, brush with egg wash, spread the mille-feuille puff pastry, then brush with egg wash, sprinkle with sesame seeds and bake in the oven. Tips.