Danish sesame souffles
By VicentaLakin
The formula is big enough to make a Danish toast. It's coming from, uh, 511。
Recipe Recommendations
- Queen Soft Wind Toast Powder 185g
- Queen Low gluten flour 65g
- yeast 4g
- white granulated sugar 40g
- salt 3g
- milk powder 11g
- whole egg liquid 35g
- ice water 105g
- light cream 16g
- butter 20g
- Wrap in butter 115g
- sweetening
- roast
- several hours
- simple
Steps for Danish sesame souffles
1
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2
add 20 g butter, continue rubbing so that it can pull out stronger film, and open the lasagna to freeze in the fridge for 1-2 hours。
3
The softness of the butter should be equal to or slightly softer than that of the face of the face, using a relatively strong bag of fresh butter in a thin, thick and even thick form。
4
Noodles are condensed with butter, which is twice the size of butter and, in any case, can be contained。
5
Open up like a tweak。
6
30% off。
7
Once again, the open noodles are put in the freezer for a while。
8
Open, about a centimetre thick。
9
Cut to 3 cm width and 10 cm length。
10
Cut in the middle of a strip。
11
Both ends are to be crossed from the top to the bottom and from the middle. Or double by one end。
12
It's on the grill, it's warm, it's fermented, it's on the surface, it's purified, it's white sesame, it's almond。
13
There was a 180-degree fire on the oven, mid-level, and an 18-minute roast。