A soufflé
By VicentaLakin
The slag was followed by a coarse biscuit made a few days ago, and its own recipe was a very good piece of snack, which added millet powder to the formula, its product name and name to be decorated, fragrance, taste and taste, and desire to stop。
Recipe Recommendations
- low-gluten flour 110g
- millet flour 50g
- lard 80g
- white sugar 80g
- egg liquid 20g
- baking powder 1g
- Xiao Suda 3g
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for A soufflé
1
Naturally melted pig oil (made the day before yesterday)。
2
Smuggled with an egg, and the sugar was added to the pig oil。
3
Pork oil and sugar stir up and relax。
4
one egg in the bowl (20g only)。
5
the eggs and liquids were joined twice, and for the first time the 10g mix was even。
6
for the second time, add 10 g of egg fluid。
7
Smuggle to laxity。
8
today's formula, plus 50 g of millet flour。
9
In the past few years, the country has been able to achieve a balanced distribution of low-banded flour, millet flour, powdered flour and small Soda flour。
10
In two separate sifts, it's evenly mixed。
11
To this extent。
12
Add the remaining powder。
13
Smash to flat, freeze in the fridge 20 minutes。
14
Take out the noodles and press them with your hands。
15
Then you can use a stick to make a thin, even face
16
Lightly remove the edges and then remove the grill from one side with a knife (due to softer noodles)。
17
In English, the lettered (i.e., cookies) biscuit。
18
Another plate (24 bucks for this combination)。
19
The oven warms for 5 to 10 minutes, with 160 degrees of fire and 130 degrees of 18 to 20 minutes of roasting (observing changes in colour in the oven, adjusting temperature) with the first drop of the slag coming out of the oven (waiting for a little cooler before it is removed or if the slag is touched)。
20
The slag is actually coming in, and it's so sweet, and I want to eat a second piece, and I eat three too good, too good, and I feel twice as good as the taste and taste。A soufflé Make Tips
Don't rub it too much。