Light cream soufflé
By VicentaLakin
The creamed bread is softer, more radish, and very popular. It tastes more like the coconut soccer that you like to decorate. I'm using corn oil, souffle is butter, don't worry about weight, eat
Recipe Recommendations
- yeast 2g
- salt 2g
- high-gluten flour 200g
- whole egg liquid 50g
- light cream 85g
- sugar 30g
- butter 10g
- coconut 25g
- powdered sugar 10g
- sweetening
- roast
- several hours
- senior
Steps for Light cream soufflé
1
First, light cream is put in the bread drum and is measured as required。
2
And then it goes in full egg fluid, salt, corn oil and sugar
3
Sift in high-strength powder, put in yeast, put a bread bucket in a baker, start the bakery
4
90 minutes to go
5
It's nice and smooth
6
Split the noodles into nine flat little agents
7
Right after the circle, put it in the small disc, line it up。
8
The somatic materials in the supplements are evenly mixed and carefully smoothed with their hands。
9
Two times the size of the fermentation and a little bit of water in the leftover five grams of egg fluid, brushing on the bread。
10
Soak up。
11
The oven is preheated 180 degrees in advance, the ovens are in the middle, the fire is up and down, and the ovens are baked for about 20 minutes, with attention to the timely filling of tin paper。Light cream soufflé Make Tips
The temperature of the oven varies according to the home oven。