All-eat cocoa soufflée
By VicentaLakin
I love this little bag, it's soft, it's fragrance, it's good for breakfast
Recipe Recommendations
- high-gluten flour 200g
- whole wheat flour 100g
- cocoa powder 10g
- butter 20g
- brown sugar 30g
- yeast 4g
- milk 175g
- salt 3 grams
- milk powder 10g
- whole egg liquid 25g
- milk fragrance
- roast
- several hours
- ordinary
Steps for All-eat cocoa soufflée
1
Put all the material on it, except butter, in the toaster, start the latching program, and add butter to the second
2
Make a soufflé, milk powder, 60, sugar powder, 25, butter, 50
3
Method of production: Butter softened to sprout, sugar and salt plattered, egg-pumped to float, egg fluid in fractions, and milk powdered when all egg fluids are absorbed
4
We'll wrap the soufflés with a membrane and put them in the freezer
5
After the second procedure, the baker has made up the noodles
6
It ferments twice as big in warmth
7
It's a 46-gram little agent, exhaust
8
Pack the soufflé
9
All the little fermentation packs
10
When it's fermented, put on egg fluid
11
Roll the coconuts
12
The oven is 175 degrees. Make it 20 minutes
13
Torn one, soft to the point, and the smell of strong milk spread out
14
I'll eat all of itAll-eat cocoa soufflée Make Tips
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