A soufflé
By VicentaLakin
I haven't baked bread in a long time, ha ha, started yesterday at 1 pm, went past the pasta, fermented, baked, almost dark, ended up having relatives come to my house at night, saw it, packed it all, took it away
Recipe Recommendations
- high powder 250g
- butter 20g
- eggs one
- milk powder 10g
- yeast powder 3g
- milk 100g
- salt 3g
- white sugar 20g
- whole egg liquid
- low powder 20g
- sweetening
- roast
- several hours
- senior
Steps for A soufflé
1
First, we make souffles, 20 grams of low powder, 10 grams of soft butter, 8 grams of sugar, and weave it in the bowl
2
Put it in the freezer for a while。
3
Put all the food in the bread can and start the noodle program except for butter
4
Finish a program. Softened butter。
5
I want you to finish a program and take a piece of a transparent handband
6
Start the fermentation program。
7
It's two or three times bigger. Put a hole in a chopstick in the middle and ferment it without turning back。
8
Take out the exhausts, round them up
9
On average, seven。
10
Put their exhausts round
11
Load in the disk for a second fermentation. It's twice as big as it used to be。
12
A smooth brush of egg fluid
13
Put coconut powder on。
14
Soak up
15
Spill almonds。
16
180 degrees into ovens, mid-level fires. Twenty-five minutes or so, until the surface is yellow。
17
Soft, Lassy smells very good。
18
It's so sweet
19
Collect it。