Snow walnuts

By VicentaLakin

Snow walnuts
One day, my friends assessed my work as nutritionally rich and solid, but lacked beauty. We'll be beautiful once today。

Recipe Recommendations

  • high powder 150 grams
  • low powder 50 grams
  • yeast 5 grams
  • water or milk 150 grams
  • sugar 15 grams
  • salt 5 grams
  • milk powder 18 grams
  • whole egg liquid 60 grams
  • water 20 grams
  • olive oil 40 grams
  • egg yolk one
  • corn starch 5 grams
  • milk 125 grams
  • butter 10 grams
  • almond powder 50 grams
  • ordinary flour 50 grams
  • canned peaches of 2

Steps for Snow walnuts

  • 1
    The Chinese materials are modulated with chopsticks, protected by a 2-hour temperature in the membrane chamber, to the internal bubble. The Chinese noodles were cut in small pieces and placed with all the material of the main one on the cook ' s machine to the extent that it was extended, with the freezer fermented all night after an hour ' s temperature in the membrane room。
  • 2
    PUMPS: PUMPS A MATERIAL TO MIX IN BOWLS。
  • 3
    PLUTONIUM B MATERIAL BOILS IN SMALL POTS。
  • 4
    After boiling, leave the fire。
  • 5
    IT'S A LITTLE BIT OF A BIT OF A BLEND IN THE ACE。
  • 6
    And then back to the small pot, the little fire warms up to the thickness of the state, and it's always mixing up to prevent the bottoms and putting them aside。
  • 7
    It's been frozen all night and fermented twice as big。
  • 8
    Show me the molds we used today. Hexagons are cute。
  • 9
    Two noodles, 150 grams each, 10 minutes. Twilight in circle。
  • 10
    Put it in softly, don't fill it, leave room for a slight rise. We'll sort it out with our hands。
  • 11
    Fill in a spoon of pie。
  • 12
    Put up a half-round walnut. Put the mold and a large cup of hot water in the oven for about an hour。
  • 13
    It's time to make the souffle. The sodium material goes into the big bowl. Soften the butter。
  • 14
    It's fine with the hand. It's ready for use。
  • 15
    After the second round, the noodles were full。
  • 16
    The face was soft as cotton at that time, avoiding hand contact and destroying the outer shape。
  • 17
    Scrub all the egg fluid on the bread embryo。
  • 18
    Spill appropriate amounts of souffle。
  • 19
    Beautiful! 210 degrees on the oven and 170 degrees on the tube for 10 minutes。
  • 20
    Put it on the grill, and after six minutes, move the upper and lower tube to 150 degrees, and then bake for eight minutes。
  • 21
    Out of the oven. Just the color。
  • 22
    Smelts are like snowflakes。
  • 23
    The product presentation。
  • 24
    And soft and sweet: snowflakes。

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