A soufflé

1

The lentils were soaked with water for one night and boiled with a high pressure pan for 15 minutes。

2

Cooked beans with soup and water made with a breaker, with a large spoon of white sugar, with a large spoon of damme curd oil of 1-2, with about 30 grams of vegetable oil, with no sticky pots of small flamingo soy sauce, with patience and heavy work。

3

It's a little dry, it's cool, it's a ball, like a mooncake pie。

4

Sour: 50 grams of flour + 25 grams of oil are evenly mixed, preferably purified on the board, balled and left aside. Water oils: 70 grams of flour + 20 grams of oil + a little bit of salt sugar (outside the formula), flushing into 35 grams of water, mixing it with chopsticks, cooling it down and rubbing it into a smooth face, covering the fresh membrane for 15 minutes。

5

The pellets were pressed into thin mid-margined noodles, the soy sauce noodles centre, wrapped up like buns, and squeezed into the mouth。

6

A square of approximately five millimeters thick, folded like a folded blanket, which is covered with dry powder。

7

It is then formed into a rectangular face of approximately 3 mm thick, and if it turns open and retrenches, it covers the fading face for 15 minutes。

8

The bean sands grow in strips, and they are placed on the skin, such as the water of the face above the map, to help it glue。

9

Flap up, wrap up the soybean sand bar and tighten the interface。

10

The interface is placed down on the panel. Sliced into small pieces with a knife, soybean soufflés are made。

11

The convulsive embryo is placed in an air frying pan, and the surface is brushed with yolk, which, if too thick, can be diluted with a little water。

12

180°C without preheat, baked for about 10 minutes, smelled the scent and could pull it out for maturity and colour to decide to shorten or extend the bake time。

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