Soufflé
By VicentaLakin
Asylum, one of the traditional snacks, is famous for being asymmetrical. It's so soft, it's so sweet, it's so sweet and soft。
Recipe Recommendations
- low-gluten flour 260 grams
- water 70 ml
- salt 1 gram
- red food coloring 2 drops
- lard 70 grams
- white sugar 10 grams
- red bean paste 320 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Soufflé
1
Prepare food. Oil coats: 150 g of low-banded flour, 20 g of pig oil, 1 g of salt, 60 ml of water, 10 g of sugar; soufflés: 110 g of low-banded flour and 50 g of pig oil; palettes: 320 g of red bean sand; 2 drops of red edible pigment; 10 g of water。
2
All the materials of the oil coats are mixed together into a smooth surface flounder, which is then held for half an hour。
3
All the material of the tarp is mixed together into a smooth face, which is then set still for half an hour。
4
The water and soaks are divided into eight smaller groups equal in weight。
5
We'll wrap it with oil。
6
All packed up and set for ten minutes。
7
Take a little noodle and grow a strip of noodle。
8
Put the pasta on a roll。
9
We'll have a 10-minute freeze when all the noodles are covered。
10
Wake up the good rolls and grow the strips again。
11
再Put the pasta on a roll。
12
The second time, when all the noodles have been rolled up, it will be 10 minutes。
13
Wake up the good rolls into circles。
14
Wrapped in about 40 grams of red bean sand。
15
Close the facial interface and place it on the panel for 10 minutes。
16
Put the noodles down. It then cuts 12 angles at the edge。
17
Turn the edge of the knife and let the inner bean sand up。
18
Eats 10 ml of water and mixs it evenly。
19
Eat pigments with chopsticks, six red dots in the middle of the daisies. Then put it in a pre-heated oven, and it'll be on fire at 180 degrees for 20 minutes。Soufflé Make Tips
Different flours have different water absorption capacities, so adjust the amount appropriately based on the flour used.