How to make souffle?

Directly on the picture, say that my master Wen is really poor. Look at this biscuit. I baked it, but it tastes burnt, but the color is a little dark. Besides, why can't I squeeze out those round yolk cookies? Why are my cookies so strange? Besides, why is the temperature near the inside of my oven high? what can I do? One side is always black.

It tastes exactly like Xu Fuji's souffle.

Sift the self-raising flour into the container.

Melt butter and powdered sugar over low heat.

Beat the eggs well.

Cool butter and powdered sugar, add into self-raising flour, and add egg liquid to make soft dough.

Roll the dough flat, about 3mm thick, and then use the mold to buckle out the shape you like;

Preheat the oven for 5 minutes. I don't know the specific firepower My oven uses gas, and there is no scale on it. I always turn the knob to 3/4 of the maximum firepower, which is about 170~ 180 degrees according to experience.

Bake the biscuit embryo in the oven for 20 minutes. Turn off the fire when the surface turns yellow.

Delicious egg yolk cookies are out of the oven.