Delicious souffle
By VicentaLakin
Chinese soothing, like a wife's pie, has been replaced with salted egg yolk. It tastes really good after salty yolk
Recipe Recommendations
- high-gluten flour 300g
- low-gluten flour 200g
- Crispy part: Low-gluten flour 400g
- Crispy part: butter 200g
- salted egg several
- fine sugar 100g
- butter 200g
- water 150g
- bean paste several
- salty and sweet
- baking
- several hours
- ordinary
Steps for Delicious souffle
1
(a) pre-production of aqueous oils: all powders are sifted and added to the mixing tank, evenly mixed, approximately 3min2
(b) Water and butter are added together and the mixing is even at slow speed
3
rapidly to the stage of completion of the faceband, approximately 12-15min
4
One hour of cooling laxity will be covered with well-drinked oil coatings
5
(a) Make the sofa section when the oil is lax, and first sift the congested flour
6
(c) Slow mixing of butter and low-banded flour into mix drums
7
(b) Rapidly hitting a noodle group
8
(a) remove the loosely turpentines and combine them with the made soaks, and pull them into a noodles, each of which is 30 g souffles and 20 g
9
(b) Water-coated oils, or pressured into a circle, to be included in the sofa
10
(a) rolling up with a ten-min relaxing
11
it's a long roll, it's 20 centimetres loose
12
(b) The skinning of duck eggs and the division of yolk into two
13
take 30 g of soybean sand and wrap it in half a duck egg yolk
14
(b) Flashing out of a piece of corrugated pie skin and including it (6)
15
(a) A neat code into the oven, with a brush of yolk on the surface and a black sesame in the middle
16
(a) a 190-degree pretense for the embedding of the depp oven, followed by a 30-min left in the bottom layer of the bakery, so that the gold and yellow-coloured oven is ready
17
It's finished. Isn't it greatDelicious souffle Make Tips
1. For the oil dough, knead until gluten develops and the surface is smooth, as the dough needs sufficient gluten strength to enclose the oil paste.
2. The consistency of the oil dough and oil paste should match.
3. During the process, cover any unused oil dough with plastic wrap to prevent the surface from drying out.
4. Apply even pressure when rolling and folding.
5. The longer you roll, the more turns you make, and the more layers you will have.
6. Allow sufficient resting time before rolling and folding.
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