Soufflé
By VicentaLakin
This package is very delicate and soft, and it tastes like nothing
Recipe Recommendations
- high powder 260g
- milk 125g
- eggs one
- salt 3g
- butter 25g
- yeast powder 3g
- powdered sugar 15g
- low powder 25
- milk powder 3g
- sweetening
- roast
- a day
- ordinary
Steps for Soufflé
1
The main material, with the exception of butter, is placed in the bread drums by liquid powder。
2
After 20 minutes of opening and face, butter continues and 30 minutes of face。
3
It's about two times the size of the fermentation。
4
Floats can be fermented with sodium, and all raw materials of the auxiliary material are placed in the form of fine granules。
5
Good souffles, plenty of them put in freezers or freezers。
6
The fermented pasta vents were split into several, and 10 minutes later the soybeans were wrapped into the oven for a second fermentation twice as large。
7
Brush the egg fluid and soak it。
8
Put it in the oven 175 degrees, 18 minutes, full of smell。
9
It's an eight-inch plate and a six-inch cake mold。Soufflé Make Tips
Bread is packed in a spare bag at a bit of heat and tastes softer。