Who invented soufflé? That's how you rub the food and make the bread fragrance. It would have been a simple cream pack, because with the bean made, the soufflé decorated, it's not just soft, it's a simple mix, it's a surprise. Food products: 200 g of high powder, 100 g of light cream, 30 g of white sugar, 1 (12 g of egg yolk), yeast, 3 g of milk, 40 g of salt, 20 g of butter: 150 g of bean decorating: soufflée: mashed milk: mashed milk by ManCRTF32K. When butter is softened, low powder, sugar powder, milk powder to particles. (40 g butter, 30 g sugar, 50 g low powder, 5 g milk)
