The souffle
By VicentaLakin
IT IS ACCEPTABLE FOR MOST OF THE PEOPLE WHO HAVE MADE THE DURIAN TO BECOME THE DURIAN, BECAUSE, AFTER A HAND-TO-HAND CHANGE, THE DURIAN LEAVES ONLY A FULL BREATH. THE KEY TO MAKING SOUFFLES IS THE LASAGNA APPROACH, WHICH IS FINE AS LONG AS IT'S DONE。
Recipe Recommendations
- high-gluten flour 30 grams
- low-gluten flour 220 grams
- durian meat 200 grams
- glutinous rice flour appropriate amount
- butter 190 grams
- sugar 20 grams
- water 120 grams
- salt 1 gram
- sweetening
- roast
- several hours
- senior
Steps for The souffle
1
Preparation material。
2
220g low-banded flour and 30g high-strength flour are removed, evenly mixed and sifted with a screen. placing flour in containers, using 120 ml of cold water and grouping, and rubbing 40 g butter into groups。
3
When rubbing the face into a smooth, non- sticky hand, it was wrapped in a shampoo for 20 minutes。
4
they took 200 g of fresh omelet meat and tore it out with their hands。
5
the guacamole in the container is mixed into mud with spoons, and mixed into 20 g white sugar and a small amount of rice powder。
6
We'll put the guacamole in the freezer for 20 minutes。
7
150 grams of butter covered with film protection, stomped in a stubble cane and frozen in the fridge for 20 minutes。
8
The waking pasta is flat, the film is removed from the butter and the butter is placed in the middle。
9
Fold the skins on both sides to the middle and wrap them up。
10
First the bottom skin is crushed with its hands, then the air in the skin is driven out of the top and the top skin is crushed to death。
11
with a cane, the lasagna wrapped with butter is plowed from the centre into a rectangle of approximately 1 cm thick in the direction of the four corners。
12
Split the face like 40 centimetres and fold the face on both sides into the middle。
13
And fold both ends internally. Packed with a shampoo and placed in the fridge for 20 minutes。
14
After removing the noodle, the second noodle. The film was placed in the freezer for about 30 minutes。
15
Remove the skin from the fridge, place it down to a little softness, remove the film, carefully crush it into a large skin, trifle it, and freeze it for 20 minutes。
16
once again, the skin is pressured to 0.3 cm thick. carpets with cups or small discs。
17
Take an egg's yolk and spread it with chopsticks。
18
In the middle of the skin, put in the fine-tuned guacamole。
19
A little yolk on the edge of the skin。
20
Plug a few holes in the guacamole with toothpicks in order to avoid the heat bursting of the material。
21
The guacamole is painted on its surface and released in an oven with tin paper。
22
The oven will be warmed to 200°C for five minutes and 200°C for 20 minutes。The souffle Make Tips
1. The amount of glutinous rice flour added to the filling depends on the moisture content of the fruit flesh; simply ensure the filling reaches a semi-solid consistency.
2. Choose ripe durian for the flesh; the riper the durian, the stronger the aroma and the higher the sweetness.
3. The pastry crust of the durian puff must be made by mixing low-gluten flour and high-gluten flour; if all-purpose flour is used as a substitute, the flaky texture will be poor.
4. Be sure to brush with egg yolk wash so that the finished product comes out golden yellow.