(Cat flutter Chinese) "You are the best baker I selected from Qingfeng Bun Shop, I believe you have almost mastered it when I taught you how to make toast bread before, right?"

"Yes." The crowd replied.

"Now I'm going to teach you how to make soufflé bread, which is much the same as toast bread, and if you're smart, you'll know how to draw inferences. Alright, let's get started! ”

But at this time, Yuyuan was curious about the little pavilion master in front of her, how could she know so much when she was young, she stood aside and watched carefully, Lin Youran continued to gush, "These ingredients are used when making soufflé bread, and they are indispensable, otherwise the taste will be very different." ”

After Lin Youran finished speaking, all the bakers, including Sister Yuyuan and the two sisters of the Fireworks Building, set their eyes on these bread-making materials.

There are more than a dozen bowls and basins of different sizes on the kitchen countertop, some with flour, some small bowls with a little sugar, salt, butter, and even a few eggs in the bowls, milk, yeast powder...

Although Yuyuan was careful, she had never set foot in the kitchen, and there were some things that she didn't know, one of which made her feel unfamiliar, she pointed to a thing in a white porcelain bowl on her right, and was very curious, so she asked: "What is this slightly darker powder, it doesn't look like flour?" ”

Someone raised a question, Lin Youran naturally wanted to explain it well, but she was convinced that even if she didn't say it, these masters who came into contact with flour on weekdays should be very clear, so she picked a master and asked, "Can you explain?" ”

"Yeast powder is very useful, but for us, it is generally only used to ferment steamed buns, so that the steamed buns will be softer and more fragrant."

The man explained so simply that Yuyuan immediately understood, and became more and more curious about the steps of making bread.

After a long time, Lin Youran watched these masters in front of him start to work respectively, some masters mainly dissolve yeast powder in warm milk, except for butter, he kneaded other raw materials into dough, and the strength is just right, Lin Youran thought, this may be good at this, after that, he added butter and kneaded it into the dough, so that the oil on the butter soaked into the dough, and then slapped the dough to make it smooth and elastic.

Among them, the assistant of the baker will close the dough kneaded by the masters, put it in a warm and moist place for about ten minutes and wait, and then the second master will take out the flour, insert it into the dough, add sugar to the softened butter and add the egg liquid in batches, and the most important ingredient of the soufflé bread, add milk powder and mix well to make a soufflé filling.

In fact, these are not difficult things at all, but the difficulty is in baking, the baking steps need to be done very carefully, but also to understand the heat required for bread baking, because there is no bread machine in this era, so baking can only rely on manual, there is a baker will put these raw whuffle filling bread evenly in the steamer to bake, about half a column of fragrant time, the fragrance of the whuffle bread will come out of the steamer, delicious and juicy, and more commendable is that such bread, It can not be limited by time, like the general buy hot buns need to be eaten on the same day, and once the time is gone, it will be moldy and smelly, but this bread is different, although it cannot be stored indefinitely, but there should be no problem with preserving it for seven or eight days, so a good thing like this, Lin Youran is convinced, it will definitely be very popular in the market.

(l~1`x*>+`