Souffle
By VicentaLakin
The soufflé, with its unique sense of taste and hierarchy, is very popular, the soufflé skin is so soft, the inside is sweet, as if it were a flower。
Recipe Recommendations
- ordinary flour 145g
- lard 55g
- qingshui 60g
- white sugar 30g
- low-rib surface 100g
- sweet fragrance
- roast
- an hour
- senior
Steps for Souffle
1
And water and oil。
2
And the softer face of the face is static for 10 minutes。
3
And the sofa。
4
Large in the basin are water-coated noodles and small in the oil-coated noodles (covered for 10 minutes)。
5
The water surface is divided into 10 equal agents。
6
It is also divided into 10 equal agents。
7
Take one of the tarpaulins and put one of them on。
8
One by one。
9
It's a black sesame tart。
10
The aqueous agent is first grown up, then rolled up and down and done individually (10 minutes static)。
11
Pre-repeated practice (each step requires membrane wett protection)。
12
And then flatten the top chart and fold it again。
13
Take a formulation and put it in an egg yogurt bag so it's ready。
14
Pack it up one by one。
15
Cut each agent into the mouth with a knife and stamp it。
16
The oven is preheated for 10 minutes, with 170 degrees of fire, 150 degrees of fire, and 20 minutes of roasting (covered in a timely manner)。
17
It's finished in the oven. It's a little cold and it's gone。
18
Let's have a close shot, and it'll be like a flower。Souffle Make Tips
Each of the souffles will require membrane inoculation。