Pineapple soufflé
By VicentaLakin
Cracky, sweet breaths
Recipe Recommendations
- low powder 30g
- sugar 20g
- butter 35g
- eggs of 3
- salt a small spoonful
- light cream appropriate amount
- water 90g
- sweetening
- roast
- an hour
- senior
Steps for Pineapple soufflé
1
Raw material called resupply
2
Pineapple souffle
3
Softened butter in the basin, sugar
4
Scan low powder
5
Scratch it with smooth noodles and freeze it back。
6
Puff material
7
Water in the pot, butter, salt, sugar
8
Sifted low powder in advance, quickly added to the pot, to the image effect, with thin film on the bottom。
9
It's not hot. Add egg fluids in fractions, and they're modulated each time. Until the effect in the chart. Hang on the spoon to the triangle. I don't have to run out of egg fluid
10
Pack the bouquets, make the dishes and squeeze the puffs. Put pineapple skin in small pieces and flatten it on top。
11
200 degrees, 20-25 minutes
12
Slowly swelling puffs
13
Just chill in the creamPineapple soufflé Make Tips
There's not enough temperature for the puffs to swell. Too long to focus. Don't open the oven as soon as it's ready, wait five minutes. No ovens were opened during the examination. Butter, cut, squeeze in。