Tore the soufflé
By VicentaLakin
Recipe Recommendations
- high powder 380 grams
- sugar 60 grams
- salt 4.5 grams
- whole egg 57 grams
- butter 45 grams
- milk 190 grams
- yeast 5 grams
- powdered sugar 65 grams
- milk powder 150 grams
- whole egg liquid appropriate amount
- white granulated sugar appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Tore the soufflé
1
Put all the pasta mains, except butter, into the bakery, which is slightly smooth。
2
Add 45 grams of butter and mix it into a mask that can pull out a slightly translucent film and cover it with a basic fermentation。
3
Ninety grams of butter softened with 65 grams of sugar powdered, followed by 35 grams of egg fusion, and 150 grams of milk powder mixed into mud。
4
We'll split the soufflés into 12 equals。
5
The fermented pasta, etc., are divided into 12 pieces, covered with a shampoo, loose for about 15 minutes。
6
Put the loosed noodles in the souffle
7
Close your mouth tight and cover it loose for 15 minutes。
8
The face was flattened gently with the hand and the face cane opened from the middle to the top and down into an elliptical form。
9
Slash a few knives with a knife。
10
Squeeze the two heads, stretch them slightly, twist them in the opposite direction, tie them together, and put them in the oven for a second fermentation。
11
A fermented bread with egg fluid and white sugar
12
Put it in a preheated oven, 180 degrees and 20 minutes。
13
It's a delicious soufflé
14
Completed Chart
15
Torn with your hands, each layer is fragrance, sweet, and filled with satisfaction。