Red bean souffle

By VicentaLakin

Red bean souffle
Careful selection of food items, purely handmade, without additions. It's so good, you can eat like this。

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Steps for Red bean souffle

  • 1
    Prepare the material
  • 2
    All the oil coating materials together can pull out the film and cover it loose for half an hour。
  • 3
    All the oily material is combined, and the ducts are lax without dry powder。
  • 4
    Duck egg yolk edible two hours early。
  • 5
    Dry oil with kitchen paper。
  • 6
    It's in the oven, and it's on fire for 150 minutes. Take it out。
  • 7
    Wrap the yolk in red bean sand and wrap it all for backup. The weight of the pap and yolk is 50 grams。
  • 8
    a nice, loose noodle, with 18 grams of tarp and 12 g of tarp. cover the film to keep it dry。
  • 9
    Get a pelt flatten。
  • 10
    Put a soufflé on。
  • 11
    Push the tiger's mouth up。
  • 12
    Shut up。
  • 13
    All done。
  • 14
    Take a bag of noodles and head up。
  • 15
    It's a cow's tongue。
  • 16
    Roll from bottom up。
  • 17
    It's all covered up and lax for 15 minutes。
  • 18
    取一个松弛好的面团，It's a cow's tongue。
  • 19
    Roll from bottom up。
  • 20
    We'll cover it up for 15 minutes。
  • 21
    Get a nice, loose noodles。
  • 22
    Scratch。
  • 23
    Put in a pack of pies。
  • 24
    Pack your mouth。
  • 25
    There's no gap below。
  • 26
    Put it all in the oven。
  • 27
    Scratch the egg fluid, and sesame black。
  • 28
    Fire on the oven in 170°25 minutes。
  • 29
    Cut in the fluid。
  • 30
    Scramble。
  • 31
    Delicious
  • 32
    The souffle is my favorite

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