♪ The tigger's soufflé
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- white sugar 40 grams
- eggs 38 grams
- milk powder 60 grams
- yeast 4 grams
- water 130 grams
- butter 60 grams
- cocoa powder 10 grams
- powdered sugar 50 grams
- egg 20 grams
- sweetening
- roast
- ten minutes
- simple
Steps for ♪ The tigger's soufflé
1
The post-oil process throws all the materials into the bread cans, opens and faces, and rubs them into the facial extension。
2
30 grams of white pasta, added to 10 grams of cocoa powder and a small spoon of warm water, to be rubbed into cocoa pasta. The first fermentation was two or five times larger, separated and warmed by white noodles. Make a soufflé while the noodles are on。
3
To mix all the soufflé materials。
4
Add 20 grams of egg fluid。
5
Put the soufflé on hold。
6
Take off the yeast。
7
The cocoa noodles are also fermented。
8
I'm not sure if I'm going to be able to do that。
9
We'll split the noodles into eight equals, and we'll have a ten-minute stretch。
10
Take a small noodle in a circle, wrap it in a soufflé and squeak it down. (Muffled in eight)
11
Take two cocoa noodles larger than peanut rice and squish them into round particles。
12
Stuck on both ends of the bread and made two ears of the tiger。
13
Take a little cocoa pasta and make it a long strip。
14
Cut out four bars of cocoa and stick them in the middle of two ears and become a king。
15
Two large peanuts of cocoa to round up。
16
They stick to the bottom of two ears and make the eyes of a tiger。
17
An additional cocoa noodle smaller than peanut rice is rounded and placed under the middle of the two eyes to make the nose of the tiger。
18
Take a little bit of striping and stick it to the middle of the nose。
19
Take a little bit longer and put it under the nose and make a good mouth。
20
I'll take two little noodles and we'll make them into strips
21
The two bay-shaped noodles were stuck next to the two ears, and the whole contraption was completed. Finish the rest of the dough in the same way。
22
Emission of all well-formed face embryos into oiled ovens for fermentation, double the size of a second fermentation to an hour's fermentation
23
(b) Take out the fermented face, brush a layer of egg fluid, preheat the oven 180 degrees ten minutes, and send the face to the middle of the oven, which will be ready for 15 minutes with an upper and lower fire。
24
The finished product。
25
The finished product。