The soufflé

1

Get ready for the material。

2

Get fresh salty yolk, strip off white clothes, release into the kegs, and spray a small amount of high concentration of white wine. The oven 180 is pre-heated and the yolk is put into the baking for 5-8 minutes to the bottom with a small amount of bubbles, which are taken out and covered with oil sheets。

3

Get the potatoes ready。

4

Mixing of potato material except butter. Put the potatoes on the grill and cover it up。

5

A PRESSURE OVEN FOR CO-726, WITH WATER ON THE UPPER PART OF THE BRONCHUS, AND A GRILL WITH POTATOES ON THE UPPER SHELF, WITH A 15-MINUTE STEAM CONSTRAINT。

6

use the steam time to make the pine, so that the pine and salad sauce can be ploughed into a small group of about 8g, flattening it properly and covering it up。

7

When the potatoes are evaporated, they are smoothed to the ground with tools or gloves when they are hot。

8

after cooling the potatoes, each of them is divided into approximately 10 g and covered up。

9

the weight of soy sand and yolk is about 25 g (half of the size of the yolk available), and the soy sand is flattened and put into the yolk, covered with meat pine and potatoes, properly wrapped in circular form and covered with spares。

10

Oil-coated materials were used as smooth, resilient facials, covering the dysentery for about 30 minutes。

11

Combining the sodium material evenly and covering the membranes for approximately 25 minutes。

12

the husks are divided into approximately 22 g each, and the husks are divided into approximately 15 g each, so that they can be covered。

13

Pumps of oil, wraps it up and collects it with the mouth and makes all the dough。

14

Take a packaged noodle and flatten it up, and roll it up and down and finish the first roll。

15

A second roll will be made after the completion of all lasagna. The second roll of good noodles does not need to be too wide, and all are covered for about 15 minutes。

16

Take a cake embryo, press the back of the middle and crush it, and open it up and down once. Pack in a spam pine yolk with a tiger mouth。

17

All of the noodles are prepared to be pumped into the tarpaulins at a distance, two times a yogurt on the face of the flour and then a black sesame in the middle。

18

COUSS ELECTRIC OVEN CO-960M, CHOOSING THE HOT WIND MODE, 160 DEGREES PREHEATING, TWO PALLETS OF YOLK WHEN THE PREHEAT IS SIGNALED AND BAKED FOR 30-35 MINUTES。

19

When the bake is over, the soufflé will be placed on the net, completely cooled and sealed。

20

It's finished. Bite it。

1. The above material can be made of 48 souffles. This formula produces pine potato souffles of approximately 80 g per weight. 2. Potatoes, after steaming, have to rub butter in the heat so that they can start with a little hard tools, and when heat is hot, they don ' t stick their hands. 3 The meat pine and salad sauce can be mixed into a group, and the amount of the salad sauce can be added to their respective preferences. 4 If the salty yolk used is larger, it can be used only in half, with 25 g of soy and soy sauce. Five, because of the oily oil, it is easy to rub out the membrane, to reach a very stretchy state, and the back rolls will be better operated and the skin will not break easily. 6 For each roll to be completed, the next operation can be performed in 15 minutes, and during the course of the operation the material must be covered with a protective film in order to avoid the drying of the noodles and the opening of the skin during subsequent rolls and packaging. 7. At the end of the day, when the bag is opened, it will be possible to try each side once, and the more many, the worse the layer, if not round, can be squeezed in the back bread. 8 When you brush yogurt, you have to do it again, so that the yogurt is more exposed and more visible. 9. The temperature and timing of the oven is for reference purposes only, and the oven ' s strong hot wind function allows the sofa to have a very nice colour, adjusted to the temperature of the ovens. PS: I have any problems with the formula to welcome Twitter into the group of fans ~ micro-sign: diandian 025824 Twitter public: Eva Baking food。