The pine souffle

By VicentaLakin

The pine souffle
The soufflé made this time has reduced the amount of oil used, increased the variety of internals, sesame soybeans, asparagus, meat pines, salty yolk layers, rich tastes, salty scents, and extra

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Steps for The pine souffle

  • 1
    Salted egg yolk was immersed with oil all night。
  • 2
    It's on the plate
  • 3
    Put it in the oven
  • 4
    The material that makes the tarp is in the deep disk
  • 5
    Scratch first
  • 6
    Put it in a toaster and add water to the smooth surface of the tarp that pulls out thin gloves。
  • 7
    It's 30 minutes in the freezer。
  • 8
    A mix of materials for making a sofa
  • 9
    Scattered into a smooth-skinned sofa and covered with a film to freeze the refrigerator for 30 minutes。
  • 10
    quick water coatings divided into 18 g/g/
  • 11
    Pick up a water-coated noodle, flatten it with your hands, wrap it up, shut it down. Down
  • 12
    It's made of a cow's tongue from the top
  • 13
    Make sure you keep your mouth shut for 15 minutes
  • 14
    The platinum is evaporated on the pan, and when it's hot it's bubbling in butter
  • 15
    30 g of sesame soybeans round and flatten
  • 16
    Put another pine on it
  • 17
    And put salted yolk。
  • 18
    The left thumbs and right hand tigers were wrapped together and placed downwards。
  • 19
    Once again, it'll be a long time
  • 20
    Roll it up again. All done. Cover it up
  • 21
    Take a pair
  • 22
    Squeeze, twig around the middle, put on the soybeans, wrap your left thumb and right-hand tiger, and seal the bottom
  • 23
    Keep your mouth shut on the grill
  • 24
    Brush the yogurt and sesame
  • 25
    Put it in the pre-heated oven 180 degrees, 25 minutes on the upper and lower layers of the fire, 15 minutes of the roast, take out another egg yolk and continue to bake for 10 minutes。
  • 26
    Fresh
  • 27
    You'll have to open it while it's hot
  • 28
    The mouse's in love with food
  • 29
    It's a lot less oil in the tarp, but it's still sour, soybeans, soy sauce, meat pine, salty yolk layer, rich tastes, salty smell

    • The pine souffle Make Tips

    The soufflé is now ready to eat. Keep your food and don't let it get cold。

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