The sand is coming up

By VicentaLakin

The sand is coming up
It's been a long time since I've made a souffle bag and bought a yellow one, but the temperature in the house is still too low

Recipe Recommendations

  • high powder 170 grams
  • low powder 30 grams
  • sugar 50 grams
  • butter 20 grams
  • milk powder 12 grams
  • eggs 40 grams
  • salt 3 grams
  • yeast 3 grams
  • water 88 grams
  • Wrap in butter 80 grams
  • salted egg yolk of 2
  • custard powder 8 grams
  • milk 8 grams

Steps for The sand is coming up

  • Make The sand is coming up step 0
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    All main material is accounted for in the cooker mixer. Lee
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    Just check if it's a thin sheet
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    The first fermentation was twice the size of the original, and the face was squeezed out of the bubble with your hand and put in the freezer room for 20 minutes
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    Pumping butter into a fresh bag, crushing it with a cane and putting it in a freezer to the hard end
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    Frozen, good noodles take out the squall
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    Put the butter chip in the center
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    Put the butter in the noodles. Keep your mouth shut
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    With a cane, wrapped up with butter and turned it into a thin rectangular face again. Snippets
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    From one third of the end of the face to the middle, the other to the middle. This is the first 30% discount
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    And then it's turned on with a cane, and then it's over again. This is the second 30% discount, put the trifled face back in the freezer for 20 minutes, re-open the thin square and make a 40% discount
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    Four-quarters of good face, 20 minutes of cold laxity and thinness. Snippets
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    Cut to the bottom with a knife
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    Take a little triangle and put a mouth at the bottom of the triangle; use two hands, hold two angles, and brush a full egg fluid on the upper tip of the top
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    Then it's all rolled up
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    Roll it in the oven and ferment at the end
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    When the fermentation is finished, it's taken out and a full egg fluid is painted on the surface
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    Put it in a pre-heated oven of 200 degrees, bake it for about 10 minutes
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    Prepare for saliva: evenly mixed with butter, sugar, gish powder and milk insulated water
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    Add small salty yolk particles
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    Smuggle evenly
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    It's best to filter it for taste and put it in a bag full of puffy lips
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    Just squeeze the sand in
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    Completed Chart
  • The sand is coming up Make Tips

    I'm making it myself. I'm gonna eat it while it's hot