The souffle
By VicentaLakin
I bought a durian, so much, I couldn't eat at once. I remember eating the soy sauce outside and trying to be the urge. Do it
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for The souffle
1
Practice of oil coatings: 170 grams of medium-carb powder, 10 grams of oil, appropriate temperature water, appropriate sugar, living the leather as a noodle. Noodles don't get too hard. The practice of soaks: 140 grams of flour, 70 grams of butter, melted in ovens (or microwaves) and live as soaks。
2
The durian meat (go seeds) is 350 grams of mud. I didn't buy this guacamole that was very well-known, but I had to make it mud with a cane. I used the most primitive method. I think this is at least wasted. More sugar, more sugar, more sugar. It is then divided into 16 small groups. Mine's about 23 grams apiece。
3
At that point, the face was awakened and 16 oil coats and soaks were divided. It's about 18 grams each, about 13 grams each. It is covered with a membrane from the sides to the oven, or in a basin, covered with a pan。
4
Bring the oil, thinner the edge. Put a soak in it and wrap it up。
5
The edges were closed with a tiger mouth。
6
From the left to the right, it's all wrapped up in the skin, oil, souffle. The yellow one is sour
7
Wrapped up in the skin of the guacamole. Put them in two basins, cover them, and avoid the noodles。
8
Take one of those, the ellipse。
9
They are volumed from top to bottom。
10
One pasta in one roll。
11
Take a blouse。
12
They are volumed from top to bottom。这次的卷，窄了，粗了。
13
Scroll one by one。
14
Press it in the middle。
15
and fold, and then crush。
16
That's it
17
Turn the durian noodles open and thinner! Put a durian in the middle and wrap it up。
18
This technique。
19
Skin, like, thinner。
20
Two layers of yogurt. Don't use the whole egg fluid. It's no good color
21
Fire up and down, 180 degrees, about 25。
22
Out