A soufflé bean bag

By VicentaLakin

A soufflé bean bag
Who invented soufflé? That's how you rub the food and make the bread fragrance. It would have been a simple cream pack, because with the bean made, the soufflé decorated, it's not just soft, it's a simple mix, it's a surprise. Food products: 200 g of high powder, 100 g of light cream, 30 g of white sugar, 1 (12 g of egg yolk), yeast, 3 g of milk, 40 g of salt, 20 g of butter: 150 g of bean decorating: soufflée: mashed milk: mashed milk by ManCRTF32K. When butter is softened, low powder, sugar powder, milk powder to particles. (40 g butter, 30 g sugar, 50 g low powder, 5 g milk)

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Steps for A soufflé bean bag

  • Make A soufflé bean bag step 0
    1
    With the exception of yeast and butter, all foods are added to the basin。
  • Make A soufflé bean bag step 1
    2
    Noodle mixed, light and organized. Cover the film and leave it for an hour。
  • Make A soufflé bean bag step 2
    3
    Add butter, yeast, start and face。
  • Make A soufflé bean bag step 3
    4
    And to smooth noodles. About two procedures. 18 minutes per program。
  • Make A soufflé bean bag step 4
    5
    The noodles are fermented twice as big。
  • Make A soufflé bean bag step 5
    6
    Take out the exhaust, split into six rollers, and cover the film for 15 minutes。
  • Make A soufflé bean bag step 6
    7
    Take a noodle, squirm down and put the bean on。
  • Make A soufflé bean bag step 7
    8
    Shut up and turn around。
  • Make A soufflé bean bag step 8
    9
    All set up for a double fermentation in the grill。
  • Make A soufflé bean bag step 9
    10
    After fermentation, put egg fluids and soufflés。
  • Make A soufflé bean bag step 10
    11
    The oven is preheated at 200 degrees, turns 180 degrees, about 20 minutes. The temperature depends on the oven。
  • Make A soufflé bean bag step 11
    12
    Good toast。
  • A soufflé bean bag Make Tips

    1. Make the streusel. After softening the butter, add low-gluten flour, powdered sugar, and milk powder, then rub into crumbs. (Butter 40g, powdered sugar 30g, low-gluten flour 50g, milk powder 5g) 2. The "resting method" is used for kneading; adding butter and yeast to the rested dough can reduce kneading time. This method is very practical if kneading by hand. It can rest for 1 to 5 hours. 3. Adjust the time and temperature based on your own oven. 4. The decoration can be replaced with sesame seeds or almond slices.