Souffle

By VicentaLakin

Souffle
Fifteen souffles of 18 grams of oil, 12 grams of soufflé, 25 grams of soy sauce, about 70 grams of yolk

Recipe Recommendations

  • water 60g
  • lard 53g
  • powdered sugar 20g
  • with oily skin appropriate amount
  • acaroid 150g
  • bean paste appropriate amount
  • red bean 250g
  • vegetable oil 120g
  • low powder 120g
  • egg yolk the 15
  • you su appropriate amount
  • white sugar 200g

Steps for Souffle

  • 1
    Strip the yolk off the white wine oven, 170 degrees and five minutes
  • 2
    Scrambling pork oil, washing pork sheet oil, putting some water in the pot, boiling the fire, so that when the water is dry, the pork oil comes out, turns into a little fire, slows down until it's slag
  • 3
    Fried bean sand, 250 grams of red beans washed early and immersed for half a day, 700 grams of water, boiled soup, boiled with appropriate quantities of water, mixed with a mixer, added a little bit of oil, slurry of soy sauce pouring into uncut pots of small fire, fried to thick, 120 grams of oil added three times, thick as thick as 200 grams of sugar added three times, and can only be so hot that it can't be held up
  • 4
    Pump oil into the bread-crumbs for two programs, 30 minutes, 30 minutes, 30 hours for the soaking material to be covered in the basin
  • 5
    Reround the soybeans and yolk, re-round the soybean, re-set the still, soaked in the oil, thawed into a cow's tongue for 15 to 20 minutes, tumbled into a cow's tongue for 15 to 20 minutes, tumbled into a cow's tongue for 15 to 20 minutes, thawed into a tampon's tongue for 15 to 20 minutes, tumbled and wrapped in, emptied in, sesame, sesame in the oven, 180 degrees 30 minutes

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