The shivering soufflé

1

We'll start with butter on the suvere mold。

2

It melts into some vanilla sugar and rolls around the bowl, and it's easy to stick because of the butter. In order to stay, vanilla sugar can also be replaced by sugar on a normal white sugar mould, which must be evenly rolled, because sugar is the sluffle's ladder, and it climbs up the stairs when it's baked, and if it's thin after a time, it can't climb up vertically, and it's not good-looking。

3

And separate the yolk and the lumber into two bowls and put it aside。

4

Butter is put in the milk pot and the fire melts。

5

When the butter is fully melted, the fire is turned off, the flour is added to the barbed-dried flour, and the egg is plattered to the point where there is no dry powder。

6

then we add 150 g of milk, rekindle the fire and mix it with heat。

7

Whether it's thicker and smoother to mix the paste, or whether it's moving in a state of fire。

8

then, 80 g of chocolate beans were added, mixed with eggs to melt the chocolate completely, evenly mixed with pasta。

9

Then we'll add the previously separated yolk and mix it evenly。

10

In order to make Suvere's mouth more delicate, we'll sift the chocolate paste again, so we can sift it with a razor。

11

And then we're going to shoot the protein, and we're going to shoot the egg clear in a medium-speed way into the fish eyebrush, and then we're going to go with the rest of the sugar that just rolls out, and we're going to hit the sugar completely melt。

12

We're going to have to do it three times, and we're going to make this protein frost more stable, and then we're going to do it the next time it's even, and we're going to end up with a little bit of moisture。

13

And then pick out some of them and add them to the chocolate paste and flip them。

14

And then you pour it into the rest of the protein cream, and it's very smooth to mix it, evenly, and then the paste is very smooth。

15

And then you put the fresh noodles in the bowl, and don't pour them too full. Seven or eight points, because it swells fast in the baking process。

16

Put it in the oven 180 degrees ~ 200 degrees for 15 minutes。

17

It is clear that it swells in the oven, so it must be careful not to overfill it, and the temperature of the oven should be kept under control, with the newly baked thawed thawing, the entry of the newly baked thawing thawing, and the entry thawing。

18

Chocolate sauce is very simple, and here I'll teach you how to take some chocolate beans insulation and melt the light cream, and sit in the hot water and make sure the temperature of the light cream is warm at hand。

19

The melted chocolate is mixed with light cream, which is evenly mixed each time, and the next time。

20

It's good to mix up the chocolate sauce, it's very smooth, and it's on our toast。

21

Fresh, hot suvere. It's very simple. It's a nice cake in a china cup. It's full of taste。

1. After the butter has melted, it is important to put the fire on fire and then add flour, and after the milk has been added, the minimum fire is to heat up to the milk paste in order to be mobile, leaving the fire immediately and overheating is too dense, if appropriate. 2. Sugar with protein must be added three times. 3 and 180 degrees can be used to cook first, and if 15 minutes are not ripe, the temperature can be raised next time. When the chocolate sauce is ready, it can be sealed and refrigerated for 15 days, and the next time it is used, it will melt in insulated water. We can do six of our Shuvre formulations. More recipes and videos can focus on my public domain: the little witch kitchen can also focus on Twitter: Macalon's little witch has an irregular welfare。