commercial-CE-certificate-Dorayaki-pancake-baking-Souffle01

commercial CE certificate Dorayaki pancake baking Souffle machine

1店招-英语commercial-CE-certificate-Dorayaki-pancake-baking-Souffle01

commercial-CE-certificate-Dorayaki-pancake-baking-Souffle03

Souffle pancake

Souffle pancake02

Souffle pancake03

4

Machinery:

1. Preheat the mechanical pan to 160-180 degrees.

2. Apply a thin layer of oil before preheating. (anhydrous cream or salad oil)

Egg white :(135g special protein sugar)

1. Add 135g special protein sugar into the whipping protein 2-3 times. Beat the egg whites to 5-7 and distribute.

Egg yolk part :(130g for souffle cake)

1. Take the egg yolk 120g-130g milk 100g.

2. Mix the whites and yolks evenly.

3. The padding to the disposable decorating bag (prepare 2 bags).

baked: 1. Loads the triangle bag, evenly into 6 portions (bag) in baking tray, cover the lid, Fried again over 2 to 3 minutes.

989241412_817
Packaging Details
Export carton with foam
Port
Huangpu Port
Lead Time :
Quantity(Cartons) 1 – 50 >50
Est. Time(day) 25 To be negotiated

Souffle pancake04


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