The consequences of the soufflé broken crispy mixed crispy

The consequence of a soufflé breaking is that it doesn't taste crispy. After the rise of puff pastry layers of layers of custard, and custard broken pastry mixed pastry to eat after there is no sense of hierarchy. The package is an important technique, the production of soufflé will often encounter "broken pastry leakage" and other situations, these situations will be easy to let the soufflé baked out of the layered sense is not strong, the finished product is not beautiful, the texture is not so crispy and delicious.

Generally speaking, the longer the surface of the soufflé is rolled out, the longer the number of turns, the stronger the soufflé's hierarchy. But the problem that comes with it is that the longer the roll is, the thinner the pastry is, and even if it barely breaks the skin when it is rolled, it is easy to break the skin, break the pastry, or mix the pastry when it is subsequently wrapped and baked.

Improvement measures: for the length of the roll, appropriate can be, generally roll three circles can be, do not have to pursue too long, we must know that the broken crispy on the "broken", the sense of hierarchy and crispness will be greatly reduced.

Do soufflé need to pay attention to:

1, do soufflé suggestion is best or lard, lard is the soul of the soufflé, can make the soufflé more crispy.

2, when making the water oil skin and shortcrust remember to always cover with plastic wrap to prevent the dough from being too dry.

3, the filling is best not to use water-based, to use the best is refrigerated, better operation. Packing filling time to pay attention to, the closure must be wrapped tightly, or then baking process will burst open.

4, rolling the puff pastry when the force should be uniform, the length is not rolled the longer the better, the best can be controlled between 15-18cm, so that out of the layers of puff pastry is good, it will not be easy to mix the crisp.