Souffle
By VicentaLakin
Mid-Autumn and soufflé are better
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle
1
The oily material was mixed into a smooth-faced face group for approximately 20 minutes. Better pull out the film, but I haven't tried。
2
The soak is mixed. Don't overwhelm it。
3
Cover it with a film
4
The oil coatings were divided into an average of 32 pieces, and the tarcrete was divided into an average of 32 pieces, with a skin and a soccer。
5
Keep your mouth shut and grow a little round
6
All wrapped up and then taken one, with a bumper stick from the middle to the top, then from the middle to the bottom, as if it were a cow tongue。
7
From top to bottom
8
When you're all curled up, you'll be covered in a tatter for 20 minutes。
9
Take out the yolk at this time. I'll use it now. It's not as good as frozen。
10
And when we get out of the oven, we pick a few big cut-in-halfs, because we have one that eats yolk and one that doesn't, so we have one that's all yellow and one that's half yellow。
11
Lian, the bean sand is divided into 16 pieces, rounded in a single egg yolk。
12
Pack it all yellow。
13
It's about time the soufflé got loose. Take one。
14
It's a cow's tongue
15
Roll it up, then do it all, then cover it up, loose for 20 minutes
16
Take one and squeeze it from the middle
17
Two pairs
18
It's in the middle of two thin pieces
19
I'll wrap it up
20
Shut up
21
When it's all done
22
It'll be nicer to brush an egg fluid, but I'll brush the whole egg fluid in order not to waste it。
23
The oven is preheated at 190 degrees. 25 minutes
24
Done
25
One more recent picture, a little fuzzy。
26
Pack it up
27
Wait for my snack。Souffle Make Tips
For the flour, I use White Magnolia, 7 yuan a pack; after trying so many different flours, this one is the crispiest.