Soufflé, Chinese
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 150g
- white oil 80g
- white granulated sugar 60g
- egg liquid 20g
- egg yolk one
- cashew appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Soufflé, Chinese
1
Flour oversifted。
2
Add pig oil. It's solid, it doesn't heat up to melt。
3
Add white sugar。
4
An egg spreads, adding 20 grams of egg fluid. The rest of the egg fluid is left to brush。
5
All the materials were condensed into groups, the whole package covered with film and placed in the refrigerator for one hour。
6
Break the raw cashew. They can also replace cashew nuts with almonds or date meat to see their preferences。
7
Take out the pasta, rub the strips, evenly. Noodles are oily and can spread over long periods of time, so just squeeze them and re-formulate them。
8
Each of the agents was raised a little integer, and a cashew nut was pressed。
9
Add the remaining egg fluid to a yolk and mix it evenly。
10
twenty-eight dishes can be 6x6 or 5x5, just one plate. surface omelette。
11
The oven is 180 degrees preheated, and it's about 15-20 minutes warm, and it's just colored。
12
It's nothing like butter. It's soft, it's delicate, it's smelly. Simple operation does not have to pass, zero failure rate, especially for start-up operations。
13
The finished chart。