The souffle
By VicentaLakin
When you make an eggcake, you think of the souffle, and the delicious one starts to spit. It's a very expensive season for us here, so we'll make a discount in the last few hours, and we'll buy it in the freezer
Recipe Recommendations
- Medium gluten flour 300g
- white sugar 60g
- durian appropriate amount
- warm water 135G
- olive oil 120g
- sweetening
- roast
- several hours
- senior
Steps for The souffle
1
Preparation materials
2
(a) oil-coated production: 240g of gravy powder added to 120g of oil and made of pasta and placed in a bag of fresh meat for two hours
3
skin production: 300g of chord powder added to 60 g of sugar, 135 g of hot water and grouping of noodles, and placed in a spare bag for two hours
4
Frozen durian, about four dollars
5
Scratch, oil, 20 grams, 12 grams
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Take a pelt, wrap a pelt, seal it, cover it, and let it go for 10 minutes
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Take an ellipse, roll it from top to bottom, turn it up 90 degrees, and then roll it up
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I'll put it in a piece of a durian
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A little flattening. Put it in the oven
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The oven is 180 degrees preheat for 5 minutes, mid-level, 25 minutes
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OK! TASTY LITTLE DESSERTS COMING OUT OF THE OVEN, COOL, BAG COLLECTION。