Butter souffle

By VicentaLakin

Butter souffle
The Mid-Autumn Festival is approaching, and the battle for mooncakes on the market is just beginning, while souffles such as yogurts have already provoked invisible fire and fire all over the web. Ha ha: We've got some salty egg yolks in the fridge that we're trying to catch up with. It's good to see that we don't have a lot of corroded oil in the house, so it's good to do it with butter

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Steps for Butter souffle

  • Make Butter souffle step 0
    1
    Get all the food ready
  • Make Butter souffle step 1
    2
    Put the oily material on the breadbox and face
  • Make Butter souffle step 2
    3
    It'll just take a lot of film out of the face, and it'll take an hour for the ice cream
  • Make Butter souffle step 3
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    Put the sodium in the food basin
  • Make Butter souffle step 4
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    I'll be in the freezer for an hour
  • Make Butter souffle step 5
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    Use the waking time to roll duck egg yolk in a round of white wine and preheat the oven 150 degrees, mid-level roast for eight minutes to get out of the cold
  • Make Butter souffle step 6
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    20 g of red bean sands and 10 spares
  • Make Butter souffle step 7
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    Take a penny of red bean sand and put it in the egg yolk
  • Make Butter souffle step 8
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    Pack up the cover and freeze the fridge
  • Make Butter souffle step 9
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    Take out the loose oil skin, see if it's resilient and has a membrane
  • Make Butter souffle step 10
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    After weighting the oil coats and the soaks, we split up 10 equals and rounded them
  • Make Butter souffle step 11
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    Take one of the tarp noodles and crush it into a souffle
  • Make Butter souffle step 12
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    We'll wrap the soak with the tiger's mouth
  • Make Butter souffle step 13
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    Keep your mouth down and go to the fridge for 20 minutes
  • Make Butter souffle step 14
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    A long piece of loosely fertilized pasta in elliptical form rolls up and down
  • Make Butter souffle step 15
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    Roll it in the oven for 20 minutes
  • Make Butter souffle step 16
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    Take a roll and flatten it and grow it
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    And roll it up and down on the grill
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    It's a lot fatter than the first roll, a lot shorter, 20 minutes in the fridge
  • Make Butter souffle step 19
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    Take a scroll and put your thumb in the middle of the mouth and fold
  • Make Butter souffle step 20
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    When you flatten it, it's made into a thick, thin circle with a soybean yolk. Ball
  • Make Butter souffle step 21
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    Keep it tight and shut down
  • Make Butter souffle step 22
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    Put a little black sesame on the lasagna
  • Make Butter souffle step 23
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    Delivery to pre-heat mid-level oven: 175 degrees, 35 to 40 minutes
  • Make Butter souffle step 24
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    When you're out of the oven, you're on the grill
  • Make Butter souffle step 25
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    Look, it's so good

    • Butter souffle Make Tips

    1. For friends who don't like the butter version of salted egg yolk pastry, you can switch to traditional lard; the taste is also great. 2. In hot weather when butter melts easily, it needs to be refrigerated to relax; when the temperature is low, it can be relaxed directly at room temperature. 3. Since every oven varies, the baking temperature and time in this recipe are for reference only.

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