Souffle bread(tang zhong nai su mian bao )
Souffle bread
Introduction:
Production steps:
Materials required:
Soup: 84g
High flour: 210g
Low powder: 56 G
Milk powder: 20g
Fine granulated sugar: 42g
Salt: 1 / 2 tsp
Yeast powder: 5g
Water: 85ml
Whole egg liquid: 30ml
Butter: 22G
Powdered sugar: 30g
Corn starch: 1 tbsp
Coconut: right amount
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Tang Zhong Nai Su Mian Bao
Souffle bread
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