Olive-shaped souffle bread
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Olive-shaped souffle bread
1
Put all raw materials except butter in the toaster for 20 minutes。
2
Add butter and mix it for another 20 minutes, so that it can pull out a little bit of a transparent film。
3
The mixed noodles are fermented at room temperature to 2-2.5 times the size。
4
The noodles were divided into eight pieces, and the covering was loosed for about 10 minutes。
5
It's a cow's tongue。
6
It begins at the narrow end of the face and binds the end of the face, i.e. in olive form。
7
The finely fermented pasta is put in warm and wet。
8
Flour pasta: Softened by 40 grams of butter, with sugar powdered with razors to the loose。
9
Scan low powder。
10
Scratched with a razor。
11
The fermented face of the fermented face is evenly painted with egg fluid。
12
Put the pasta in the bag and cut a little。
13
Squeeze the soufflé on the face of the dough。
14
The oven is preheated, 170 degrees or 17 minutes。
15
Completed Chart