Suvere
By VicentaLakin
schufrey, also called the comb, is a french soufflé translation. it's a very classic french dessert, but the facade of cake is cloudy, and it's so soft that it's hard to sense. and the fragrance of the fragrance of the skin is just as hot. the baked combs must be sent to the table in a race for seconds, otherwise the glamorous appearance will collapse quickly as the heat spreads, as if it were a flower. maybe that's why it's so glamorous。
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Suvere
1
Two proteins were added to 5 grams of fine sugar, and were hit with an eggbeater to dry hair bubble2
One egg yolk3
Add five grams of milk to the yolk4
Flour 5 grams5
(b) Smuggled to flat form6
A bottle of orange-flavored gin7
(a) Rewind all of them back to the egg purifier, and return to the twirling of the face8
a layer of butter on the thinness of the wall inside the bowl9
Swinging into fine sugar, so that the fine sugar is evenly glued to the wall of the mould and the surplus sugar is poured out10
10, pour the combo into the mold that was ready at the beginning. (b) A preheat of 195°C, an oven of 190°C, baked for about 13 minutes until it fully swells and the surface is golden11
• Production of vanilla juice: selection of vanilla from Madagascar12
(b) The vanilla herbs are cut in half, and vanilla seeds are selected13
(b) add 250 g of milk, 10 g of egg yolk, 15 g of sugar, half of vanilla seeds to boil and make vanilla juice14
It's not like it's the same thing that happens to me;15
It digs in the middle, pours into vanilla juice, and gradually spreads the long scent unique to the natural vanilla。Suvere Make Tips
Liqueur, translated from the French name Liqueur, or "Little" or "Little". It can be bought for treasure hunting. 2. The key to making the combo is that the first stage of the flow of protein should be sufficient and that the end must be pressed to the point where the combo is soft and soft. No (0) useful (4) printing recipes