Wide Souffle

By VicentaLakin

Wide Souffle

Recipe Recommendations

  • durian meat 500 grams
  • corn starch 50 grams
  • flour 100 grams
  • butter 200 grams
  • eggs half a
  • sugar 20 grams
  • water appropriate amount

Steps for Wide Souffle

  • 1
    It's called an eggbrush oven steam pan
  • 2
    The raw material is buttered with eggs and sugar and corn-dried corn. Cool the back up。
  • 3
    The oily heart made flour butter and evened it
  • 4
    The skin is made of butter, eggs, sugar, water mixed first. Add flour and softer noodles
  • 5
    One of the pallets of the soothing method is used to pounce the membranes on the heart cover, which is put in half an hour into the freezer for half an hour. Use your finger to press pressure as a standard. Take it out and wrap it in the heart. It's three folds in the growth equation. Go freeze the fridge for 10 minutes. 3 takes out the growth square and folds. Go to the freezer and pick up the growth square in 10 minutes. Keep freezing in the fridge for 10 minutes. 5 Excerpt to a long square of approximately 3 mm thick. Cut into square pieces. Put it in the middle. An angle brushes up the egg fluid and binds it。
  • 6
    Scratch the surface with egg fluid and a little black sesame. 200 degrees in the oven and 190 degrees in the oven for about 15 minutes. The end-of-the-art entrances, the smell of milk, the smell of guacamole

    • Wide Souffle Make Tips

    An egg fluid preparation technique with a total of three eggs with a few drops of oil

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