That's it! From friends who never like snacks to stamping their feet, I can't wait for Amway all over the world.
She also said that this was the first time she got a delicious souffle, clamoring for ten boxes of anger and sending ten boxes to seven aunts and eight aunts!
Then the problem comes: it's all souffles. Why is Ma Xuanjia so unique and unforgettable?
Even if you can't eat it, you can actually feel it at a glance.
Come on! Kang! Kang!
This souffle has four layers, namely crispy skin, snow-mei Niang, red bean paste and salted egg yolk, and each layer is rich in flavor.
Add "soft and waxy snow fragrant Niang", "sweet and soft red bean paste" and "crispy and salty egg yolk" ...
Not for taking pictures! This layer of Xue Meiniang is alone. When eating, it is just like the Q bomb in the picture.
Take a bite and watch the fun! Yes! One! Shit! People! Refuse to get such pictures!
The essential elements of a good snack are carefully implemented by Ma Xuan's family from beginning to end:
√ Good material and sufficient quantity, genuine material.
√ Healthy formula, low sugar and little oil √ 100% technology, professional ingenuity.
△ Click on the above picture to buy △
Don't lie, before opening the package, a rich and mellow milk fragrance will enter the nasal cavity first!
Empty talk is not credible. Let's have an intuitive understanding of this charming souffle from the outside to the inside!
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Pure handmade cake
Different materials and processes.
The first thing that enters the eye and the entrance must be dough. How does the pastry dough in Ma Xuan keep soft, not hard, not oily and not fishy?
This is inseparable from materials and technology.
Ma Xuan souffle was replaced by New Zealand Anjia natural pasture butter, which was more expensive, but had better water retention and was healthier.
Butter is extracted from milk, and the produced souffle has lower calories and better taste.
This souffle is also healthier to eat.
The seemingly simple cakes are extremely complicated and consume a lot of manpower.
Ma Xuan's souffle is soft, and the crust can reach as many as five layers. Pastry chefs make cakes by hand, and layering is a craft.
After repeated squeezing, folding and kneading, the dough becomes soft and elastic, and finally a thick and satisfactory taste can be formed.