Corn oil souffle

1

The salted egg yolk was made with corn oil for an hour or two, then it was picked up and put on a grill with tin paper, with an oven 150 degrees and baked for eight minutes

2

Fill the basin with oil coating material, 220 grams of barbed flour, 20 grams of fine sugar, 1 grams of salt, 70 grams of corn oil and 95 grams of water

3

Make it even with chopsticks

4

PUTTING IN A 1352-AE-3C BAKERY MACHINE, USED AND FACE-TO-FACE, OIL-COATED MATERIALS AND 15 MINUTES, AND IN MEMBRANE STATE

5

When you're done with the skin, you take it out of the bread can, cover the film, and put it in the freezer for 30 minutes

6

We have 100 grams of condensed flour, 100 grams of condensed flour, 100 grams of corn oil in the basin

7

It's 40 grams combined. When the bean sand is rounded, put a thumb in the middle and put it in the egg yolk

8

When you close your mouth, you'll be rounded

9

Split the well-positioned oil coats and souffles into 20 equals, round them up and cover them

10

The tarp is rounded, thickly in the middle, and the soak is placed in the middle. Shut it, hold it tight, shut it down, cover the film, unwind it for 15 minutes

11

I'll flatten the oil from the loose, and I'll squirt it with a stick

12

Roll up, keep your mouth up, cover the membrane loose for 15 minutes

13

The oil is flattened, with a stick. Long

14

Roll up, keep your mouth down. Cover the membranes for 20 minutes

15

Put your thumb in the middle

16

It's a round face. Put it in the middle

17

Use the tiger's mouth to close it

18

EASTINGER K40C OVEN IS PREHEATED 180 DEGREES, THE YOLK IS DISPERSED, AND THE YOLK SURFACE IS COATED WITH A BRUSH OF GLUED YOLK, WHICH IS REPEATED IN TWO MINUTES. WET WITH THE FACE STICK, BLACK SESAME, THEN GLUED TO THE SOFA

19

Put it in the middle and lower of the pre-heated oven

20

Baking's over. Take it out

1. The volume of oil-coated water shall be increased or reduced according to the circumstances, and the fine oil-coated surfaces shall be soft and operational. 2. Bread machines and oil skins will be easier, easier and more thin. 3. It is important to cover the filament every time the tarcrete is sedated, preferably with wet towels to prevent wind drying. The bake time depends on the temper of the ovens. The bean-salt production, and I'm going to say it's 250 grams of red beans, 100 grams of sugar and 95 grams of corn oil. After one night of soybean bubbles, they are boiled in a pressure pot, then made of soybeans in a mixer, then dried up a little bit of water in a non-compatible pot, and then refueled in a different manner, once the oil has been absorbed and then added to the next oil. In the end, sugar will be added until the sugar is fully melted, soybeans will be covered with a lid to prevent wind drying。