Butter souffle

By VicentaLakin

Butter souffle

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Steps for Butter souffle

  • 1
    The oily material goes together and on the face, wets the bread, rubs the membranes for a while, and makes sure the bag is loose for 20 to 30 minutes
  • 2
    The souffles are rubbing together, and they're so smooth that they're white
  • 3
    The loosely pelt is divided into 25 grams of small agents, 15 grams of small agents with the soak, and the oil is wrapped in the soaks of a cow's tongue, curled up, turquoised for five minutes, turquoised, curled up, turquoised for five minutes, so we can wrap the material
  • 4
    We'll have the raw egg yolk. We'll have it tomorrow
  • 5
    50 grams of egg yolk, wrap it up, one egg yolk with a drop of oil, and do it again

    • Butter souffle Make Tips

    The formula is eight soufflés, one 90 grams, 25 grams of oil, 15 grams of soufflé, 50 grams of egg sofa

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