Souffle

By VicentaLakin

Souffle

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Steps for Souffle

  • 1
    Production of oil coatings and soufflés, pouring all the oil coatings into the basin, mixing them with spoons, then rubbing them onto the panel to smooth the face, covering the film or bag for 20 minutes. The souffles were also smoothed with spoons, and the skin sheet was covered with a plough of hand for 20 minutes。
  • 2
    In the case of tumbled noodles, the fresh salted yolk surface is sprayed with a small amount of high white wine into the oven, and the preheat in the oven is precalculated to be cooked for about five minutes, with a cooling back。
  • 3
    Take a suitable amount of red bean sand and put it in a salty egg yolk, which weighs approximately 35 grams, and wraps it in salty egg yolk。
  • 4
    It divides loosely into 12 equals, 20 grams each and about 10-11 grams each。
  • 5
    Take a tarp and put it in a soak。
  • 6
    Close your mouth and close it down。
  • 7
    They're all wrapped up and covered up with a second flavour for 20 minutes。
  • 8
    Take a loose pasta and stomp it with a stick。
  • 9
    From top to bottom。
  • 10
    When they're all rolled, they'll be covered with a red film three times for 20 minutes。
  • 11
    When it was loose, it was flattened up and turned into a cow tongue。
  • 12
    From top to bottom。
  • 13
    For the last 20 minutes, when all of them are covered, the film is loose。
  • 14
    Take a loose pasta and press it with your finger in the middle, then squeeze it up。
  • 15
    Pie in a pie。
  • 16
    The tiger's mouth was also pushed up a little bit, and when it was completely wrapped, it was tightened。
  • 17
    All the souffles were placed in a baker with oilpapers, and the face was brushed with yolk, the oven was preheated 170 degrees and baked for five minutes。
  • 18
    Then you take out a second brush of yolk and your surface is covered with black sesame。
  • 19
    Get in the oven again for 20 minutes。
  • 20
    When it's done, take out the dryer and eat。
  • 21
    Completed Chart

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