Soy, soy, yogurt
By VicentaLakin
Most of the soufflés love it, but it's a lot of fat, and it's a lot of greasy, so I gave it a different way to be a soft soybean soybread
Recipe Recommendations
- high-gluten flour 250g
- salt 3g
- milk 130g
- eggs 40g
- fine sugar 35g
- yeast powder 3g
- red bean paste 440g
- duck egg yolk the 12
- butter 25g
Steps for Soy, soy, yogurt
1
Food ready2
Egg fluid mixed with milk3
All the powder, except butter, poured into egg milk and mixed it evenly4
Add butter to rub out the membrane and wait to ferment twice as big5
The egg yolk will be put in the oven at 200 degrees for five minutes6
It's on the soy bag7
It's wrapped up in soybeans8
The fermentation is twice as large as the filament9
I'll wrap it up with a pre-prepared soybean yolk10
It's twice as big on the grill11
Put an egg fluid on the surface12
Into the oven, 175 degrees, 15 minutes13
Get it out and cool the hanger14
It's better than yogurt. It's not as greasy as yogurt15
It's so cuteSoy, soy, yogurt Make Tips
One, the butter in the noodle is added after all the flour has been rinsed into the noodle, and each brand has a different amount of flour, so the milk and water use needs to be adjusted for three, the oven temperature is for reference, depending on the case