The key step of making souffle: Making souffle is the most critical step of making souffle. If you open the souffle by hand, most of the time will be spent on this link. Traditionally, lard has been used as the grease of pastry. Some friends think lard is greasy and delicious, and butter can also be used to make cakes.
However, to make traditional Chinese souffle, it is recommended that you use lard, because lard has a better crisp opening effect and is easier to operate than butter.
Although it is simpler than butter, some friends will ignore some details, which will lead to crispy dough, mixed dough and unclear dough layers, thus affecting the taste.
Layered souffle:
What is the reason for brittle fracture? How to solve it? 1, the toughness and ductility of the oil skin do not meet the requirements.
The crust of souffle is divided into two parts: the crust and the crust. If the oil skin is outside and wrapped in cakes, it is necessary to ensure that the oil skin has enough ductility to avoid cracking when rolling.
This is also the reason why you need to stand many times in the production process, but you can't finish it at once. The purpose of standing the dough after molding is to give gluten time to grow slowly, and then stand it before rolling twice to relax the dough. If the dough is too strong, it is not easy to roll out and it is easy to cause crispness.
Solution: Let it stand for enough time every time. Let the oil skin stand for 30min after caking, for15min after the first rolling, and for 30min after the second rolling before filling. Finally, wrap the stuffing and let it stand for 15 minutes.
2. The cake is too dry
Oil skin loses moisture easily in the air. Too dry will cause the oil skin to crack and the ductility is not enough, thus breaking brittle.
There are two reasons why the dough is too dry: first, there is not enough water when the oil skin is made. Second, it will dry when exposed to air in the manufacturing process. Say it one by one.
Insufficient water addition: Because the water absorption rate of each flour is different, the water amount given in the formula is only a reference, and it should be fine-tuned according to the water absorption rate of flour and air humidity. The final dough should be soft but not sticky. Everyone knows that when making bread, it is difficult to form a film if the dough has low water content. This is also a truth, to ensure that dough has enough water content.
It dried during the production process: this was caused by not covering it with plastic wrap.
Solution: First, fine-tune the water quantity according to the actual situation. Second, be sure to take them out one by one and open them. Cover the rest with plastic wrap and put them back after the operation.
3. There is a great difference in hardness between oil skin and cakes.
It's better to keep the hardness of oil skin and pastry roughly the same, so it's easier to roll out. Because the materials of pastry are only lard and low flour, the hardness of pastry has a great correlation with temperature.
Solution: If the ambient temperature is high, cakes will become very soft and difficult to wrap. At this time, you need to put the pastry in the refrigerator for a period of time. If the ambient temperature is too low or kept in the refrigerator for too long, the cake will become too hard, and it will not be easy to roll out at this time. You need to knead the pastry more by hand.
This roll is too thin.
Of course, every time you roll, the thinner you roll, the more layers you roll, the easier it is to break. Therefore, everyone should master this "degree" and don't blindly roll it thin. If it is too thin, it will be brittle and not worth the loss.
Solution: When rolling, it can be rolled for three to three and a half times. Don't covet too many layers and make them too thin. And roll evenly.
The above is my answer to "Why is the souffle broken" based on my own experience and lessons, and I analyzed several most likely reasons. I hope I can help you.