A soufflé
By VicentaLakin
Recipe Recommendations
- high powder 270 grams
- yeast 3 grams
- eggs 51 grams
- milk 115 grams
- sugar 40 grams
- salt 3 grams
- butter 30 grams
- whole egg liquid 20 grams
- milk powder 100 grams
- crumble appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for A soufflé
1
Thirty-five minutes to launch and pasta process for all but butter of the pasta
2
Add butter
3
fermentation twice as big in warm and wet
4
The following is a soufflé: the butter room softened with sugar powder, salt
5
It turns white and big
6
Add egg fluids three times
7
Add powdered milk, evenly mixed
8
Cover up the freezer
9
The fermented noodles take out the exhausts flat, split into an average of 13 (about 35 grams each) rollers for five minutes
10
The soufflé is divided into 13
11
When it's loose, flatten the noodle and wrap it in a souffle
12
Close your mouth before it explodes
13
It ferments twice as big in warm and wet
14
Surface omelette, souffle
15
Preheated ovens, mid-levels, 180 degrees, 20 minutes
16
It's so sweet
17
With a cup of coffee. It's a wonderful afternoon teaA soufflé Make Tips
The oven time will be adjusted by the oven