The soufflé

1

Prepare raw materials, the yolk is about seven days old with peanut butter when it's unfrozen in the early freezer room. Don't worry about it. The oil is a good preservative, the air is isolated from the yolk oil, it's not broken. It's either peanut oil is not in the freezer room, it's not solid, it's not working。

2

The oven is preheated at 130 degrees, fires 140 degrees, 10 minutes, egg yogurt is made on a board of tin paper, mid-level is baked for 5-6 minutes, and not waiting for yogurt to run, so the yogurt will dry。

3

In the container, 15 grams of sugar powder, 30 grams of pig oil, 54 grams of open water at about 85 degrees, to be conflated into sugar powder and pig oil。

4

Puffed flour in 100 grams, hand-stamped membrane, which can be used to rub it in a bakery, must be removed。

5

50 grams of pig oil added to 100 grams of condensed flour。

6

The oily pasta and the souffle pasta were each placed in a conservatory bag and in the freezer for 30 minutes。

7

40 grams of yolk and soy sauce together, and I used to increase the yolk with a minimum of 14 grams and a maximum of 16 grams。

8

Bean-salary, wrap the yolk。

9

The remaining nine are packed and put aside。

10

The loosely pelts split into five, about 39 grams each. The tarp is distributed evenly into 4 grams of purple potato powder, which is divided into 5 pieces, each of which is approximately 30 grams, covered with a membrane。

11

Take a oil coat and put it in a soak。

12

Use the tiger mouth slowly to push up and hold it tight, while the rest of the oily soaks operate equally, and each operation is filled with a protective film。

13

Take one of the noodles up and down, softly in the middle, and squirt into a cow tongue。

14

From top to bottom。

15

The rest were equally operational, covering the membranes for 15 minutes。

16

Take one flat, again long。

17

再次From top to bottom。

18

The rest of them were long-stamped, curled up and covered with dysentery for 15 minutes。

19

When it's loose, take a pasta out of the middle, cut it open, and don't push it down like a saw saw。

20

Cut the face up first, flatten it up, stow it in the middle thick and thin around it。

21

Scroll it and wrap it in soybeans。

22

Use the tiger's mouth to push slowly. This is a very good box. Don't worry about pushing。

23

The rest of you are doing the same thing。

24

The oven is preheated at 160 degrees, the fire is 170 degrees 10 minutes, and the oven is baked in the middle level for 30 minutes。

25

When it's done, take out the dry。

26

Completed Chart

27

Completed Chart

28

It's nice to have a nice mix of sweet and sweet。

29

Completed Chart

30

Completed Chart

31

Completed Chart

32

Completed Chart

Small tip: One, the oil coats must be plattered so that the procedure behind them is working and it is not easy to break the skin and get mixed up. 2. Oil coats, soufflés and, when ready, the refrigerators are loose and the temperature is cold. 3. Strictly follow the formula, which contains a large amount of water, and is well operated when the back of the packs, with no less than 50 grams of water in the oil-coated box, which must be hot at about 85 degrees. Four, first and second rolls, the white side better be cut off with a small knife, and I cut it down so little that I end up with a bigger white circle, that the finished product is not beautiful, that the second round is not too long, about 20 centimetres. Well, it's too long, too dense, and it's hard to see it when it's done. Five, vacuum yolk is better than oil, three days is better, I've had it for a week, and it's best if I don't butter with low-temperature roasted egg yolk. I'm usually preheated at 130 degrees and baked at 140 degrees for 5-6 minutes. 6. This oven is 20 degrees below fire, 10 degrees above fire, and the normal temperature is 180 degrees 30 minutes. Please set bake time and temperature according to your own oven