Colored souffle

By VicentaLakin

Colored souffle

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Steps for Colored souffle

  • 1
    A little high-altitude white wine is roasted in the oven at 170 degrees for six minutes, with cooling。
  • 2
    prepare the bean sands for 12 20g each。
  • 3
    Wrap every bean sand around a salty egg yolk, round。
  • 4
    It's all covered up with film in the freezer。
  • 5
    Put all the oily material in the toaster。
  • 6
    Start and face-to-face for 20-30 minutes。
  • 7
    It's enough to pull out a thin handband。
  • 8
    • 30 minutes of membrane dysentery on the bag。
  • 9
    Combination of the sodium material, evenly mixed with chopsticks, smoothed into a smooth face, divided into an average of three equals。
  • 10
    One of the additions is even。
  • 11
    One of which adds the purple powder evenly。
  • 12
    The other one was evenly covered with tea。
  • 13
    Get a three-coloured soufflé and cover it for a moment。
  • 14
    On average, the loosely fertilized pellets are divided into six, and the tricoloured bouquets are divided into two, with a total of six sofas covered with protective film。
  • 15
    A piece of oil is wrapped in a souffle。
  • 16
    A total of 12 packages, 6 of which are covered with a protective film。
  • 17
    Take one of them with your hands flattened, in the form of a cow's tongue, as even as possible, without the white edge。
  • 18
    Then, from top to bottom, each roll is covered with a protective film。
  • 19
    All the rolls are so loose for 20 minutes。
  • 20
    When you're ready, you take a hand-barrel, and you're in a flat tumble。
  • 21
    Roll the back side like that。
  • 22
    After all these rolls, in 20 minutes of laxity, or do you have to cover every one of them。
  • 23
    When it's loose, it's all cut apart from the middle。
  • 24
    Take a flatten, thin the edge and try to keep the circle in the middle。
  • 25
    Then he wrapped a soybean yogurt, slowly pushed it in the mouth and wrapped it down。
  • 26
    Keep your mouth shut and put it all in the oven。
  • 27
    A preheated oven with an upper and lower fire of 170 degrees for 30 minutes。
  • 28
    Presentation of finished products
  • 29
    When you're cold, pack up and take one when you want。
  • 30
    Presentation of finished products

    • Colored souffle Make Tips

    The lasagna must be covered at every step of its operation to prevent it from becoming difficult to operate with dry cracks。

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