I've got tea and soufflé

By VicentaLakin

I've got tea and soufflé
It's the best day of the rain

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Steps for I've got tea and soufflé

  • Make I
    1
    oil coatings: 150 g of barbed flour, 60 g of butter, 30 g of sugar, water appropriate。
  • Make I
    2
    soy sauce: 120 grams of barbed flour, 7 tea flour, 70g butter。
  • Make I
    3
    Combination of souffle material
  • Make I
    4
    Combination of oily materials with water
  • Make I
    5
    20 minutes to wake up with a nice sofa
  • Make I
    6
    20 minutes to wake up with a nice oil coat
  • Make I
    7
    When you wake up, cut the part equal to the part, and then go to the ball
  • Make I
    8
    Wake up, oil and smooth
  • Make I
    9
    Cut to eight equals
  • Make I
    10
    When the flounder is flattened, it's wrapped in a souffle
  • Make I
    11
    I'll put it down on the table
  • Make I
    12
    It's a cow's tongue
  • Make I
    13
    It's 20 minutes down from the top to the harvest
  • Make I
    14
    Shut your mouth for 20 minutes
  • Make I
    15
    Once again, the twigs grow and roll from the bottom up
  • Make I
    16
    Shut your mouth for 10 minutes
  • Make I
    17
    Cut out the loose pasta
  • Make I
    18
    Cut your face up
  • Make I
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    When the round is flattened, it becomes a circle
  • Make I
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    That's a lot
  • Make I
    21
    Prepare your own red bean sand
  • Make I
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    ♪ To roll bread into homemade soy sauce ♪
  • Make I
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    Sealed in a sphere
  • Make I
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    Put it on an oil-proof dish, 180 degrees in the oven, up and down, 30 minutes in the middle
  • Make I
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    Here we go
  • Make I
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    It's just a lot of work

    • I've got tea and soufflé Make Tips

    Cover the pastry dough with plastic wrap to prevent the surface from drying out. You can replace the matcha powder with cocoa powder, purple sweet potato powder, or strawberry powder.

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