Recipes tagged "Soufflé cubes"

16 recipes found

Soufflé and honey bean buns

Who invented soufflé cubes? Just rub the ingredients together like this to add color and flavor to the bread. It is originally a simple cream meal bag. Because of the honey bean filling and the soufflé flakes decoration, it is not only a soft meal bag, it can also be a simple combination to get surprises. Ingredients: 200 grams of cake flour, 100 grams of light cream, 30 grams of white sugar, 1 egg yolk (12 grams), 3 grams of yeast, 40 grams of milk, 1 gram of salt, 20 grams of butter. Filling: 150 grams of honey beans. Decoration: Suitable soufflé chips. Oven: Changdi ManCRTF32K to make soufflé chips. After the butter is softened, add cake flour, powdered sugar, and milk powder and knead into granules. (40g butter, 30g powdered sugar, 50g cake flour, 5g milk powder)

Baking children
Pumpkin Soufflé Buns

I kneaded a piece of pumpkin dough. I planned to make fancy bread. I kneaded it in the morning, but when I got home at noon, I found that it was a little over fermented. So I lost all thought of making fancy bread and rolled it up directly to make the most ordinary bun.

Baking children
Creamy blueberry roll

The blueberry jam I've been making for a long time finally came into use today. The weather is hot and I haven't started making bread, and everyone is no longer interested in these dry pastries! Today the temperature here has cooled down a bit, so we immediately went to the kitchen to make bread. We ran out of milk powder, so we added a lot of light cream, which made the bread very fragrant and soft!

Baking children
Chinese soufflé buns with braided buns

This is my first time trying the Zhongzhong recipe. Eggs should not be placed in the Zhongzhong dough, but fortunately it has no effect on the fermentation. The bread rises very quickly when baked and becomes chubby. It feels extra soft after being baked. Because the amount of sugar is relatively large, the bread is easy to color, and it is over-colored if you are not careful! I was originally going to use chopped cherry tomatoes as a surface decoration, but I didn’t think it looked good, so I quickly made soufflé cubes. It was my first time to make soufflé granules, and I had no experience. The particle sizes were uneven, but the taste was quite good and the milky aroma was very strong. Last time I made a braid, I did one of the steps the wrong way, which made the shape of the braid look very awkward. Today I did it again according to the correct method, and it turned out to be better than last time! The two finished breads with dried cherry tomatoes sprinkled on the surface are also quite cute. The color looks very festive, which is in keeping with the Chinese New Year! This may be the last bread I made years ago, and I have to prepare for the Chinese New Year. I suddenly want to eat bean paste buns, so I decided to steam a pot of bean paste buns and eat them in a few days. I wonder what steamed buns everyone makes during the Chinese New Year? My family only steams some meat and vegetarian steamed buns. However, the meat buns only have a small part and they don’t feel as delicious as the vegetarian ones. There are many vegetarian ones. The fillings are specified by my mother and I. They are stuffed with mushrooms, tofu, carrots, vermicelli, and black cabbage. They are delicious. By the way, don’t you know what black vegetables are? It's white radish leaves. Blanched and dried radish leaves are really good for making steamed buns. We steam buns with this stuffing every year. It’s Chinese New Year and everyone is busy. I don’t know if I still have time to post recipes~~~

Baking children
Cheese Sandwich Bread

This bread was made before. I didn't take a good picture of it at that time. I disliked its appearance and never posted it. However, this bread has a cream filling made of cream cheese. It is full of milk and very delicious. I participated in the bread activity with ingredients and saw this recipe again. I felt that I should share it. To paraphrase Zhen Huan’s saying: Although this bread looks ugly, it tastes great. You might as well give it a try!

Baking children
Purple potato cheese old bread

A very classic old-fashioned bread with some purple potato cheese added. Once you taste it, you will know you can’t stop.

Baking Butter
[Handmade chrysanthemum biscuits]---Create a simulated biscuit with your own hands that is better than the mold

This is the first time I have made this biscuit. It is a purely poetic version. It was inspired by cutting the tamagoyaki tofu when I was cooking the day before yesterday. After I thought of this biscuit, I really wanted to see the finished product as soon as possible. Yesterday I went to a relative's house for a banquet, so I couldn't make it. When the finished product came out today, I loved it so much that I couldn't bear to eat it until I took the photo. When my daughter came home from school, she couldn't put it down. After much persuasion, she picked out two of the less beautiful ones and ate them. She put the others in a bag and said she would wait until tomorrow to share them with her good friends. I don't have any small baking molds except baking pans. This time I made it with my own hands, which made me like to use it more freely. A cup of fragrant honey lemon tea and a plate of delightful chrysanthemum biscuits make people intoxicated by smelling and looking at them. Make a bag of these charming cookies that are not available on the market and give them to your besties and friends. You will definitely feel the love even more!

Baking children
Soufflé Garland Bread

This time, I tried a new bread recipe. I added more eggs, reduced the amount of water, made it into a wreath shape, and embellished it with soufflé grains. The texture and texture were good.

Baking children
Soufflé bread

The recipe is based on Huowu's Piaoxue, but the recipe has been slightly changed. Thanks for sharing.

Baking Butter
Pastry stuffed buns

I tried a kind of bread flour some time ago. In order to observe and feel this bread flour more carefully, I deliberately chose to knead the dough by hand. Personally, I think that only by touching it with your own hands can you get the most authentic and appropriate summary. Fortunately, the weather is not too hot anymore, and kneading dough by hand is not that scary. The various ingredients are mixed and mixed into a dough, and you can smell the aroma of wheat, which is very good. Cover with plastic wrap and put it in the refrigerator for about 30 minutes, then take it out and start kneading it. The film will come out in 5 minutes. The flour is very good, the film will come out quickly, and it has strong rising power. It is very suitable for novices.

Baking Maternity
Grape Soufflé and Apricot Toast (Bread Machine Version)

This bread today is the first time I tried to make it with a bread machine. I have always heard that bread made by bread machines has a thick crust or poor organization. However, I have also seen many bakers using bread machines to make very successful bread. I am also eager to try it and summarize the experience of those successful people. By the way, I also used a can of almond milk I bought earlier as an ingredient. The finished toast is much more delicious than I expected, and the crust is slightly thicker than that baked in the oven. Surprisingly, my family and I liked the taste very much. Adding almond milk gave the toast an extra apricot flavor

pastries Staple food
Crispy taro pie

As soon as I saw the recipe of this pie, I liked it very much. The reason is that it uses very little sugar and uses taro as the main filling. It is very healthy and I don’t feel guilty if I eat more. As for the cheese, only a small amount of butter is used, so you won’t be afraid of getting fat after eating it

Baking children
Sweet Cranberry Bun

The filling used in this bread is leftover mooncake filling from the Mid-Autumn Festival - cranberry kidney bean filling. It has been kept in the refrigerator and used to make bread. This is the joy of DIY. You can put the fillings in the bread as you like and the shape can be endlessly changed, as long as you like it! Everything is possible! The recipe and shape of this bread are based on Sister Ziyi's oven bread - sweet pumpkin buns and bread machine bread - red bean paste bread, eliminating the need to put it in the refrigerator for a while and cutting it neatly, and replace it with the shaping method of bean paste bread. The milk was replaced with thick rice soup, without adding a drop of water. Leftover rice soup and soy milk cocoa are good soups, which can delay the aging of bread. If you have any leftovers, be sure not to throw them away. Use them to make bread. It is not difficult to see from the finished product that this bread does not rise very well. I summarized it and found that a large part of the reason should be related to the filling. Everyone knows that the filling of moon cakes is high in oil and sugar, and is very heavy. The filling is not spread on, but is patted into a pancake and placed on it. It is rolled too much and is well shaped. When it is moved to the baking pan, it feels heavy, so the dough is easily pressed and cannot rise. It is recommended that when making such stuffed bread, you should not roll it too much and roll the dough too thin. Although it has many layers, it will easily fail to rise. As you can see, one of the breads has two fillings. Because I ran out of cranberry filling, I temporarily mixed custard sauce and coconut and rolled it in. Unexpectedly, the taste was also very good. Free play, double taste! This is how I play with baking~~

Baking children
Soufflé black braid bun (liquid type)

Learn how to cook Soufflé black braid bun (liquid type) with pastries and Staple food.

pastries Staple food
Very soft and silky milky toast

The tangy, creamy toast has a soft and silky texture and a sweet aftertaste.

Baking Breakfast
【Grape Soufflé Bread】---Simple yet delicious (full bread machine version)

Ever since I started baking, there has been a lot of bread at home every day, including corn, oats, nuts, whole wheat, multigrain...all kinds of shapes and flavors. From flour to dough to bread, this is a harvesting process. As the dough rises little by little, every pore is filled with my happiness, and happiness slowly expands in this warm kitchen. Grape soufflé bread is the baby’s favorite bread. He always likes to pluck the grapes inside with his hands, dig holes into them, and then eat the bread. Every time he eats this bread, he feels very attentive. Sometimes he even counts the grapes while eating. The soufflé grains on the surface are sweet and crispy, which not only enriches the taste, but also makes the bread more beautiful.

Baking children