Soufflé almond bread
By VicentaLakin
I prefer soufflé bread and the smell of cream, which is always difficult to resist. In order to satisfy the desire of his tongue, he made the soufflé bread, using the simplest method of integration, into which he was filled. Smells good.
Recipe Recommendations
- milk fragrance
- roast
- several hours
- simple
Steps for Soufflé almond bread
1
All materials in the auxiliary material, except almonds, are mixed into small particles with hands, i.e. soak particles, which can be placed in a freezer。
2
All the material in the main material is put in the bread drums, first with chopsticks and then into the ear
3
Turn on the bread machine and face. Once again, after the one-sided procedure. Because of the butter in the soufflé, I did not use butter in the lasagna, but rather used corn oil. At the end of both sides, the noodles and the extension can be pulled out。
4
It's lax for 15 minutes
5
♪ A nice, loose face ♪
6
Roll it up, slice it up
7
It's just that I don't know what to do
8
Send someone to the oven and put a glass of warm water to keep the fermentation twice as big。
9
The oven is 170 degrees preheat for 3 minutes and then the oven for 18 minutes