A soufflé
By VicentaLakin
My princess, who loves to eat bread with crumbs, often changes all kinds of crumbs, makes all kinds of soft bread, and she loves bread with two kinds of crumbs, one with red bean and the other with coconut soufflé. Coconut soufflé on the face of the bread is so cute that it is so soft and soothed with rice powder, full of milk and coconut fragrance, that people eat and want to eat。
Recipe Recommendations
- high powder 200 grams
- water 60 grams
- butter 25 grams
- salt 1 gram
- yeast 3 grams
- sugar 25 grams
- coconut milk 60 grams
- eggs 50 grams
- glutinous rice flour 40 grams
- egg liquid 20 grams
- milk powder 15 grams
- coconut 70 grams
- powdered sugar 45 grams
- sweetening
- roast
- several hours
- ordinary
Steps for A soufflé
1
1. All materials except butter in breadfruit shall be placed together in a smooth pasta, which shall be added to the butter and shall continue to be fermented for the first time。
2
2. The fermented pasta is removed from the exhaust and is divided into 60 grams of small lumps for 15 minutes, with a small face forming into an elliptical form。
3
3 - Put in the middle of an elliptical noodle accelerator, then tighten the edges into a bar and put them in the oven for a second fermentation up to a factor of 1.5。
4
4. The haired face of the face is coated with egg fluid and decorated with coconuts。
5
5 and oven preheat 180 degrees, about 15 minutes。