Black gallon soufflé
By VicentaLakin
Recipe Recommendations
- low-gluten flour 170g
- white sugar 50g
- milk 45G
- dried blackcurrant fruit 30g
- butter 30g
- milk powder 15g
- Paoda 2g
- raw egg yolk of 2
- baking soda 1g
- sweetening
- roast
- an hour
- simple
Steps for Black gallon soufflé
1
Black gallon fruit dried up 30 minutes in advance of the water bubble and the asphalted water spare。
2
30 g butter room softened。
3
Add all powder and sugar to the main material in the butter basin。
4
Hand-to-hand, butter mixed with powdered platinum into rough corn noodles。
5
Put it in yolk and milk。
6
A group of rubber razors。
7
Add 30 grams of black gallons。
8
It's all tumbled up and loose for 30 minutes。
9
Coat materials are mixed (butter also needs room temperature softening)。
10
Scratch it with your hands。
11
On average, six lax noodles are divided。
12
Put it in a paper tray in a six-gauge。
13
Put the face in the mold and press the pressure gently to shape。
14
The surface is soaked。
15
Put on the black gallons dry decoration。
16
The oven is preheated at 170 degrees, has a fire up and down, has a mid-level level of 35 minutes of roasting and, when the colour is satisfactory, has to be covered with tin paper in order to avoid excessive colour。
17
When you're out of the oven, you can eat it when it's cold on the grill。
18
Explosion head, no cute。
19
It's nice to have a glass of milk for breakfast。
20
The finished chart。