Sakura souffle
By VicentaLakin
Sakura Soufflé, nice little meringue don't look happy. It's a very different country, and it's different. I think it's a good thing in Switzerland today that foreigners eat sweeter than we do, but I think the sugar in the square is still too big, so it's not colored, instead of strawberry powder, the powder is beautiful and the strawberry acid tastes sweeter, the last cake roll is two proteins, and it's a good way to make protein
Recipe Recommendations
- protein
- powdered sugar
- strawberry powder
- lemon juice few drops
- vanilla extract appropriate amount
- sweet fragrance
- baking
- a day
- ordinary
Steps for Sakura souffle
1
The proteins are distributed one day in advance and the film is packed into the freezer overnight. Pour sugar powder, lemonade and vanilla into the protein, scalding it up to 60 degrees2
The perturbation continued to decrease to room temperature, with a smooth surface. Add strawberry powder to low-speed mixing3
Put the protein cream in the bag and squeeze it on the grill with the baking paper4
The preheat oven is 100 degrees. I've made two plates, put them in the oven, warm and slow for an hour, change the place up and down, continue the warm and slow for an hour, take out an eggnog each on and down and see if the inside and the outside are all fracky5
Seal it for a few days6
You can also fill in the red cream or the more sour jam when you eat7
It's nice to enjoy the afternoon tea as a dessert