Lian-Yong
By VicentaLakin
It's a little bit of a soufflé, a little bit of a pap, and it can be replaced with date mud, soy sand, or whatever you like。
Recipe Recommendations
- butter 50 grams
- eggs 20 grams
- Lotus paste filling appropriate amount
- black sesame appropriate amount
- low-gluten flour 100 grams
- sugar 25 grams
- surface yolk liquid appropriate amount
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Lian-Yong
1
Butter softened and put into the basin, evenly mixed with a hand-plug; added fine sugar, and continued to mix evenly with a hand-pumper in one direction, to a slight color. White
2
Add egg fluids in two. Smuggle in one direction
3
(a) Sifting of low-banded flour, with rubber-coated razors rolled up to dry-free flour
4
(a) Split the mixed pieces into two, first taking one of them and rubbing it into thin strips
5
And then with a stubble cane, the stubble of the square, some of the roses, and the same strips, the length of the face
6
Then put the lilies on the face, roll them up from one end, wrap them up
7
(b) Repeatedly on the board, so that the package is tighter and then cut into small pieces with a knife
8
(b) Placing small slices of tin paper on an oven with small brushes on the surface of egg yolk
9
Then some black sesame or white sesame was sprayed on the surface of the egg yolk; the oven was preheated at 180 degrees, burned up and down, in the middle of the oven, for about 20-25 minutes, and the surface was yellow。