Vegetable oil souffle

By VicentaLakin

Vegetable oil souffle
My mom loves souffles. Never dare to do too much because it's oily. It's always made of corn oil. It tastes good。

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Steps for Vegetable oil souffle

  • 1
    Salted yolk with vegetable oil. It's not that bad, so this is how it's done. Other Organiser
  • 2
    oil: 63g water, 150g flour, 47g oil. you can rub the film out。
  • 3
    When you're done, cover it and leave it alone for 20 minutes。
  • 4
    oil: 120 g flour, 60 g oil in lumps。
  • 5
    It's also covered with film。
  • 6
    Pack the yolk with red bean sand and form a circle. [A few words are missing, and each time a recipe is written, a few pictures are taken. = Thank you. Other Organiser
  • 7
    We'll split the loose oils and the soaks into 10 equals, and we'll rub them in small groups. Then he flattens the skin, puts a soak in the middle, wraps it up like a bun, sets the interface down. Okay
  • 8
    A small crotch of buns that were loosed a little bit ago grew into squares. From bottom up。
  • 9
    It's gonna roll up like a picture
  • 10
    This way. From bottom up。
  • 11
    Like this, the interface is down. Cover the film
  • 12
    And fold up the upper rims in the middle at both ends, and then flatten them, and they shall be sliced, and put in salted egg yolk wrapped in soy sand。
  • 13
    Push the skin up with the tiger's mouth, wrap it in a ball form, interface down。
  • 14
    Brush the yolk on the surface, spread black sesame, preheat the oven 180°C for 5 minutes. Bake for 15-20 minutes。
  • 15
    Completed Chart
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    Completed Chart
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    Completed Chart

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