Meat soufflé
By VicentaLakin
The traditional soufflé, which uses the soufflé and makes it relatively difficult, replaces the soufflé with the soufflé, which is simple and fast, and which also smells like pine。
Recipe Recommendations
- low-gluten flour 100 grams
- whole egg liquid 30 grams
- yam 140 grams
- meat floss 80 grams
- milk powder 40 grams
- white sugar 70 grams
- butter 60 grams
- salty and sweet
- roast
- three-quarters of an hour
- simple
Steps for Meat soufflé
1
And the parchment shall be made soft and made mud. You can prepare the soufflé for step three when you're steaming。
2
Add the turpentine to flatten, split into nine pieces, and squeeze it into a spherical form as a turpentine。
3
The butter is softened at room temperature, placed in sugar, and spreads to larger sizes and lighter colours。
4
Add full egg fluid and sift in flour and milk powder。
5
Scratch it in nine。
6
Scrambled the small noodles into round thin skin, wrapped in ready meat pine。
7
(c) Placing the face of the face in a round mold, pressured by a cup floor or another cylinder。
8
The oven is 170 degrees preheated, 10 minutes baked, flipping out, and then five minutes。