Soufflé
By VicentaLakin
People who believe in baking love bread and cheese – today we might as well combine them to experience the taste of the exotic. It's really good, it's really good
Recipe Recommendations
- bread filling appropriate amount
- butter 40g
- sugar 40g
- whole egg liquid 35g
- milk powder 90g
- corn starch 12g
- salt 0.5g
- batter appropriate amount
- low-gluten flour 45G
- dough appropriate amount
- high-gluten flour 180G
- yeast 4g
- qingshui 80g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Soufflé
1
Put all the pasta in the toaster for half an hour, except for butter
2
Put it in butter for another half hour
3
It's enough to pull out the film
4
The noodles ferment for half an hour
5
Make noodle insurance when you're in the paste. First, you're going to get butter
6
Add sugar and mix it evenly
7
We'll add egg fluids in two
8
Add milk powder, salt, corn starch, evenly mixed
9
Split up into eight small groups
10
Then we'll make pasta. The butter will spread
11
Add sugar and mix it evenly
12
Add egg fluid and mix it evenly
13
Add flour, salt, even mix
14
The fermented noodles are divided into eight equals
15
Put the noodles in a pie bag with bread pie
16
Put it in the oven for 40 minutes
17
Take out the fermented bread and squeeze it up
18
Fire on the oven, 180 degrees, 15-18 minutes