【Coffee soufflé bag, add some sweetness to the final】 Personally, I really don't like making bread in winter. There is no heating at home, so the fermentation speed is really slow... When the weather is cold, I often put a pot of water in the microwave for 3 minutes, take out the water, put the shaped dough in to seal and ferment, and come again after 30 minutes... I baked this in a small oven because the large oven preheated for too long and I thought it was a waste of time and a small part of the soufflé on top was too dark. For the coffee soufflé, I replaced part of the water with espresso, and then added extra pure black coffee powder, so the flavor is super rich. Customs is a hot bomb, hahahahaha, the top of the crispy crispy milk fragrance is super thick, I usually do more, then I will use it in the week, put a little in the morning, do a bread in the same week. I will also put a little bit, anyway, whatever it is!