Chestnut souffle
By VicentaLakin
I love chestnuts and watch TV or play with a bag of sugar fried chestnuts. Chestnuts do a lot of things, except for sugar-cracked chestnuts or pastries. It's convenient to make a chestnut souffle or a burrito or something. Points
Recipe Recommendations
- Medium gluten flour 150 grams
- butter 50 grams
- white granulated sugar 5 grams
- water 65 grams
- low powder 120 grams
- chestnut paste appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Chestnut souffle
1
Flour with sugar and softened butter in the form of particles, water and smooth noodles。
2
All the raw materials of the sodium are the same
3
We'll cover the oil coats and sofas with a shampoo
4
It splits the still oil coats into 18 grams of a small agent, and the soaks into 12 grams
5
Pick up a piece of water-coated oil, round it up
6
You rub it in a circle
7
Turn rounded face into a cow tongue
8
Scramble it with your hands and roll it from one end to the next and cover it up for 15 minutes
9
I'll put the still face in an elliptical shape
10
Roll again
11
Cover membranes for 20 minutes. It's twice, twice, twice
12
The good chestnut mud split into 25 grams
13
Squeeze the still face together, in the middle
14
Put the chestnut pie on
15
Wrap it down and flatten it down
16
The flat code is on the grill
17
Red color on the surface
18
Put it in a 180-degree oven
19
It'll be 20 minutes