Salted souffle
By VicentaLakin
Recipe Recommendations
- salted egg yolk of 8
- butter 75 grams
- low powder 50 grams
- acaroid 220 grams
- water 50 grams
- eggs 25 grams
- baking soda 2 grams
- salt 3 grams
- salty and fresh
- baking
- three-quarters of an hour
- simple
Steps for Salted souffle
1
Salted egg yolk, 180 degrees for five minutes。
2
Add melted butter evenly and sift in low powder。
3
After mixing in groups, the packaging was loose for one hour。
4
All the material in the main lasagna is mixed, and the water has to be filled with this addition and the sheeting is loose with the soak。
5
The main noodles grow into squares, and the yogurts grow into squares in the middle of the main noodles, folding two heads into the middle and completing a three-fold discount。
6
Once again, the styrofoams grow into squares and repeat the steps prior to completion of a 30% discount, which could be placed in the freezer for a while if the upper room temperature is softened。
7
AFTER THE SECOND 30% OFF, THE FACE WAS TURNED OPEN AND THE THICKNESS WAS AROUND 4MM. SPLIT UP, ZACON。
8
On the surface a layer of egg fluid。
9
The oven is 140 degrees, then 25 minutes, down to 100 degrees and 10 minutes, and the temperature is adjusted according to the temper of the oven and the colour is observed。Salted souffle Make Tips
One, watch out for salty yolk. 2. The main noodle in the formulation has been added 25 cents of egg fluid, the remainder of which can be worn on the surface. 3. The amount of water in the main noodle shall be added according to the water intake of the flour。