Souffle bread
By VicentaLakin
June's third Sunday - Father's Day, which has only been popular in recent years, is the day when many friends prepare a gift for their father, and I have always been guided by the principle of "Be good and be good" . Parents have raised us with bitterness, and our love for them has been justified by such festivals. My father loves sweets and makes him a souffle bread today
Recipe Recommendations
- high powder 150 grams
- milk 65 grams
- eggs 1 piece
- butter
- yeast 2 grams
- coconut powder
- almond slices small amount
- low powder 25 grams
- milk powder 2 grams
- sugar 20 grams
- powdered sugar 15 grams
- salt 1 gram
- milk fragrance
- baking
- several hours
- ordinary
Steps for Souffle bread
1
Pour flour, milk, sugar, salt, yeast, egg fluid, coconut powder, butter into bread drums (about 20 grams of egg fluid, 10 grams of coconut powder, 5 grams of butter)
2
Scratch your face with a toaster until it's out
3
Put the niced noodles in the bowl and ferment them
4
The fermented noodles
5
To make soufflés, mix them with sugar powder, butter (20 grams), milk powder, coconut powder, rubbing them out of their hands, mixing them into almond chips and putting them in freezers。
6
把The fermented noodles分成5等份，进行2次发酵
7
After fermentation to double size, brush the egg fluid
8
Apricot soufflé, placed in the oven at 160 degrees, mid-level, baked for about 50 minutes, with some color on the surface of the face covered with aluminum paper, so that the surface is not too hard to affect the softness of the taste