Soufflé
By VicentaLakin
Recipe Recommendations
- acaroid
- water 80 grams
- sugar 40 grams
- lard 67 grams
- low powder
- salted egg yolk of 16
- mung bean paste 300 grams
- meat floss 150 grams
- butter 35 grams
- salty and sweet
- baking
- several hours
- senior
Steps for Soufflé
1
Salted egg yolk, thawed with white wine, sprayed with oil. 150 degrees bake for 15 minutes。
2
Get another 100 grams of baked salted egg yolk and crush it with a slurry stick. Or with a cuisine machine。
3
Add green bean sand, meat pine, butter。
4
Smuggle into groups。
5
Split the meat into 16 pieces。
6
Pack a yolk。
7
Stand by。
8
The oily material is placed in the cook ' s machine, which is to be evenly mixed in two sets, followed by 15-20 minutes in five sets, which is to be mixed in the face of the face. Pack a spare film. (Smuggles on noodles)
9
Combination of the tarp noodles and a smooth and proper one。
10
The oil coatings, etc., are divided into eight agents, covering them with a membrane drying。
11
The sodium is also divided into eight formulations, covering the membranes。
12
I'm going to use a bag of oil on the souffle. Put it in order。
13
Take the first agent, the ellipse。
14
Turn it over, roll it up again, as shown。
15
Then do it。
16
The first agent is divided into two parts from the middle。
17
Turn it up。
18
Bite。
19
Then do it。按顺序放好。
20
Take the first agent, round。
21
Wrap it with meat pine and yolk, and take the cedar。
22
Then do it and brush the yolk。
23
Put on black sesame。
24
The oven is preheated, 170 degrees or 30 minutes baked。
25
The finished chart。
26
The finished chart。
27
The finished chart。