Red bean souffle pie
By VicentaLakin
It's been a lot easier to make lasagna recently, and it's a lot easier to start with a skin, and now it's a lot faster, and it looks like it's better to practice. After a lot of attempts, it felt better to have a pie, and it was covered in red bean sand, mainly in the family, and it tasted good, but you could also choose to have other beaks, preferably solid ones. It's really nice to have a nice book, a cup of coffee, and a little dessert like this, and enjoy the warm sun after the winter。
Recipe Recommendations
- puff pastry appropriate amount
- red bean paste appropriate amount
- egg liquid appropriate amount
- sweetening
- roast
- ten minutes
- ordinary
Steps for Red bean souffle pie
1
Two skins cut about 7 cm wide and 12 cm long. "The lasagna approach speaks in butterflies"
2
One of them was painted with an egg fluid。
3
Put on the red bean sand and leave around a centimeter wide。
4
The other one is posted on red bean sand and matches the one below。
5
It's got a sticky stick around it。
6
I'd rather use a sharper knife。
7
On the surface a layer of egg fluid. A slightly more coloured fire of about 180 degrees in or below the middle of the oven is desirable。Red bean souffle pie Make Tips
1. The freshly baked pie tastes better when served hot. If it gets cold, reheating it in the oven for a few minutes will still be delicious.
2. Making a few cuts is mainly to let the inside breathe.
3. The size can also be determined according to your own preference.