Souffle
By VicentaLakin
This souffle is already ready. It was supposed to be updated before we got back to Xi'an in July. He came back in half a month, he was busy with the kids, he was busy with the others, and he kept it up. This isn't mid-Autumn, so bring it up。
Recipe Recommendations
- Oil skin: medium-gluten flour 320 grams
- lard 120 grams
- fine sugar 40 grams
- salt 2 grams
- water 130 grams
- Crispy: low-gluten flour 320 grams
- Homemade red bean paste 800 grams
- salted egg yolk of 13
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle
1
Combination of oily materials to smooth. The oily materials are mixed and covered with lax membranes。2
The oil coatings and the tarcrete are divided into 26 equals. It weighs about 23 grams each. It weighs about 17 grams each。3
On average, red bean sand is divided into 26 equals. It's about 30 grams each. It is then wrapped in salted yolk (in two parts of the yolk, painted with white wine, cooked with 150 degrees in the oven) and covered with skin protection to prevent skin drying。4
Take a piece of oil, wrap it in a piece of tarp, and slit it with a cane。5
Roll up。
6
Longer。
7
Roll again. Finish all the oil peels and souffles. Covered membrane laxity for about 15 minutes。
8
Take a nice, loose face, and fold the sides to the middle, and then flatten。
9
Twilight in circle. Wrap it in soy sauce, put it in the grill。
10
The surface is painted with yolk and a little black sesame. The oven is preheated, 200 degrees, about 20 minutes。