Gold souffle

1

Prepare raw materials, the yolk early freezer takes out the freezer room and thaws it out, usually in two hours, with peanut butter bubbles, which only lasts one night and has two more days。

2

The egg yolk extracts controlled oil and puts it in a grill with tin paper, the oven preheated 70 degrees, the oven preheated 90 degrees 10 minutes, the oven thermometer shows 100 degrees baked 8 minutes, and must warm the roasted egg yolk, remember。

3

30 grams of pig oil, 15 grams of sugar powder, 60 grams of hot water above 85 degrees in the container, and the mixing of pork oil and sugar powder。

4

In 105 grams of flour and 5 grams of pumpkin flour, hand-stamping (not replaced by the equivalent of pumpkin flour) can be used to rub it in a bakery and must be done。

5

Forty-three grams of pig oil were added to the 90 grams of congested flour。

6

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

7

The yogurt and the soy sauce together weigh 40 grams。

8

Bean-salary, wrap the yolk。

9

The remaining nine are packed and put aside。

10

The loosely pelt is divided into 10 pieces, about 21 grams each. The souffles were divided into 10 pieces, each about 13 grams, covered with membranes。

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 of the operation is equally well-functioning, covering the membrane, without any laxity, with the first to the last operation taking at least a few minutes, and the second operation only starting with the first。

16

Take a noodle, close your mouth and go straight to the palm of the head of the right-hand thumb, which is commonly known as the big interpolymers, which grow by pressure strips, which are more uniform than the cane, which is much more operational, with the second pelvis thinner, which is easy to lift up and break up, and the pressure does not occur。

17

再次From top to bottom。

18

The other ones do the same, roll up, cover the film, and don't relax。

19

Take one pair。

20

Press flat, and continue to press the right-hand large fish interpoly into the thin, middle and back edges of the face。

21

Use the tiger's mouth to push slowly. This is a good box。

22

Just wrap it and hold it tight。

23

It's a salsa。

24

The rest of you are doing the same thing。

25

An egg yolk with a small amount of egg smoothing, brushed at the top of the soufflé, a little drying up, with black sesame, 160 degrees of preheat in the oven and 170 degrees 10 minutes of fire。

26

The grill is placed in the middle level for 30 minutes, and the fire is raised to 180 degrees in the back for about five minutes。

27

When you're baked, you can eat until you're dry。

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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The soufflés are sour。

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

One, the yolk must be warmed up early, and I've given you two bake time, 150 degrees, 5 minutes or 100 degrees, 8 minutes. It's the temperature inside the oven, not the temperature of the oven button. 2. Whether it be the first roll or the second roll, it has to go up and down from the middle, especially for the second time, when it has to be more careful, when it's an accident to break the skin of oil and make a mess. It's my experience to press the desired length of this place with the big right-hand thumb, the big fish, and not the skin, and it's the last one where it's used to press the thin, thin, middle face and wrap the material. 3. The temperature of the bakery is adjusted according to its own oven and the actual temperature in the oven is up to 180 degrees for 30 minutes。