Red tea soufflé

1

The soufflés soften the little bits of butter, add sugar powder, and mix it evenly

2

Add the whole egg fluid twice

3

Smuggle evenly

4

Add Milk powder

5

Combination

6

200 ml of water added to a red tea pack to boil and cool in the milk pan

7

All foods other than butter (including tea and tea) were mixed in the pasta material, which was smoothed to the surface. The pasta to the thick membrane, the butter to the expansion phase, allows for more robust, transparent film

8

The rubbed pasta covers the membrane in the warmth for basic fermentation

9

It's fermented twice as big and its fingers don't fall apart. Fall

10

Take out the fermented noodles and light pressure the exhaust

11

After weighing, it's divided into eight little noodles, about 80 grams each

12

20 minutes of membrane dysentery

13

Take a nice, loose noodle, flatten it

14

Turn over and wrap around 43 grams of souffle. Paper

15

Hold on tight

16

We'll do it in a row. We'll cover the membranes for about 10 minutes

17

Take a noodle, like a picture

18

Cut the surface at the same distance as the map

19

Turn it over, roll it up

20

Four groups of 320 grams of Toast mold

21

It's fermented to about 75% humidity at a temperature of 37 degrees, and can be slowly repulsed by two large fingers

22

All the egg fluid on the surface

23

Decorative almonds and soufflés

24

Put it in the pre-heat oven, upper and lower, 180 degrees and 28 minutes

25

It's cooling out

1. LIQUIDS SHOULD BE KEPT FLEXIBLE AND ADJUST LIQUIDS WHEN MIXING MATERIALS!2 ; THE CHILDREN ' S SHOES NEEDED FOR MEMBRANE CAN BE USED TO SEARCH THEIR OWN WEB SITE FOR HAND-PAINTED VIDEO 3; 70 PER CENT OF THE FORMULATION CAN BE TAKEN IF 450 GRAMS OF TOAST BOXES ARE USED; BAKER ' S TEMPERATURE CAN BE CONTROLLED ACCORDING TO 450. IT CAN ALSO BE MADE DIRECTLY FROM SQUARE MOULDS CLOSE TO 24 CM OR SO LONG ON HAND; THE RED TEA USED IN THE FORMULATION IS COUNT ' S RED TEA BAG, AND THE MILK POWDER IS MADE OF WHOLE MILK PASTE: BUTTER 15 G, FINE SUGAR 15 G, LOW POWDERED BUTTER CUT SMALL PIECES ARE PLACED INTO CONTAINERS WITH FINE SUGAR, SIFLING LOW POWDER HANDS INTO GRANULES IS PS: IT IS GENERALLY USED TO DECORATE BREAD ' S SURFACES OR HEAVY CAKE SURFACES ARE NOT FULLY DECORATED TO FREEZE STORAGE. A SMALL AMOUNT OF ALMOND POWDER CAN BE USED INSTEAD OF LOW POWDER, AND THE TASTE OF SUGAR IN A SWEETER FIVE-SWEET COIL CAN BE INCREASED TO 75 GRAMS OF 6 AND THE OLD-FACED MATERIAL CAN BE OMITTED DIRECTLY FROM THE OLD-FACED MATERIAL: 40 GRAMS OF CONDENSED POWDER, 26 GRAMS OF WATER, 0.5 GRAM OF YEAST, 1 GRAM OF SALINIZING ALL MATERIALS TO A FLAT FACE, FERMENTING TO ABOUT TWO TIMES THE ROOM TEMPERATURE, COOLING BACK TO THE REFRIGERATOR BY PRESSURIZING GAS