Sweet taro paste stuffing

Qiantou 300g, peanut oil 60g, sugar 60g, purple sweet potato 50g.

Production process: 1. Taro purple potato peeled and cooked. 2. Add it into a non-stick pan with other ingredients after being pressed into mud. 3. Stir-fry with low heat until it is in a state of gathering.

Soybean milk souffle stuffing

50g of butter, 20g of sugar, 50g of milk powder and 0/0g of milk/kloc.

Production process: 1. The butter is soft enough to be gently pressed by fingers. 2. Add 50g of milk powder and mix well. 3. Add 20g of sugar and mix well. 4. Pour in10g of milk and mix well. 5. Add10g of soybean milk powder and continue to mix well.

Matcha souffle stuffing

50g butter, 20g sugar, 50g milk powder, 0g milk10g matcha powder10g.

Production process: 1. The butter is soft enough to be gently pressed by fingers. 2. Add 50g of milk powder and mix well. 3. Add 20g of sugar and mix well. 4. Pour in10g of milk and mix well. 5. Add10g of matcha powder and continue to mix well.

Cocoa souffle stuffing

50g of butter, 20g of sugar, 50g of milk powder, 0g of milk10g and 8g of cocoa powder.

Production process: 1. The butter is soft enough to be gently pressed by fingers. 2. Add 50g of milk powder and mix well. 3. Add 20g of sugar and mix well. 4. Pour in10g of milk and mix well. 5. Add 8g of cocoa powder and continue to mix well.

Coconut milk crisp stuffing

50g butter, 20g sugar, 50g milk powder, 0g milk10g coconut10g.

Production process: 1. The butter is soft enough to be gently pressed by fingers. 2. Add 50g of milk powder and mix well. 3. Add 20g of sugar and mix well. 4. Pour in10g of milk and mix well. 5. Add10g of coconut milk and continue to mix well.

Classic bean paste stuffing

250g of red beans, 60g of fine sugar, 90g of corn oil and 70g of maltose.

Production process: 1. Red beans are cooked. 2. Add a small amount of water and mash. 3. Pour in non-stick steel, add corn oil maltose and sugar, and stir-fry with low fire to form a group.

Black sesame souffle stuffing

50g of butter, 20g of sugar, 50g of milk powder, 50g of milk10g, 50g of black sesame powder.

Production process: 1. The butter is soft enough to be gently pressed by fingers. 2. Add 50g of milk powder and mix well. 3. Add 20g of sugar and mix well. 4. Pour in10g of milk and mix well. 5. Add 50g of black sesame powder and continue to mix well.

Original souffle stuffing

50g of butter, 20g of sugar, 50g of milk powder and 0/0g of milk/kloc.

Production process: 1. The butter is soft enough to be gently pressed by fingers. 2. Add 50g of milk powder and mix well. 3. Add 20g of sugar and mix well. 4. Pour in10g of milk and mix well.

Egg yolk souffle stuffing

50g of butter, 20g of sugar, 50g of milk powder, 0g of milk10g, and 30g of salted egg yolk.

Production process: 1. The butter is soft enough to be gently pressed by fingers. 2. Add 50g of milk powder and mix well. 3. Add 20g of sugar and mix well. 4. Pour in10g of milk and mix well. 5. Add 30g of salted egg yolk and continue to mix well.

Universal formula for souffle stuffing

Original souffle+10/0g coconut milk = coconut milk souffle

Original souffle+8g cocoa powder = cocoa souffle.

Original souffle+10/0g matcha powder = matcha souffle.

Original souffle+30g salted egg yolk = salted egg yolk souffle.

Original souffle+10/0g soybean milk powder = soybean milk souffle.

Original souffle+2g Earl black tea crumbs = Earl black tea souffle

Original souffle+50g black sesame powder = black sesame souffle.