Potato souffle
By VicentaLakin
It's a complicated process, but it's better to practice, and I'm still trying to work on my own soybean
Recipe Recommendations
- medium-gluten flour 145 grams
- purple sweet potato powder 10 grams
- butter 50 grams
- white granulated sugar 5 grams
- water 65 grams
- low powder 120 grams
- red bean paste appropriate amount
- salted egg yolk appropriate amount
- salty and fresh
- roast
- several hours
- simple
Steps for Potato souffle
1
Let's split the bean sand and yolk
2
Get the soy sauce and wrap the yolk
3
It's a good soy-salary
4
Flour and potato flour are mixed with sugar and softened butter in the form of granules, with water and smooth noodles. Cover the membrane room for 30 minutes
5
All the raw materials of the sodium are the same
6
It splits the still oil coats into 24 grams and the soaks into 18 grams
7
Pick up a piece of water-coated oil, round it up
8
Keep the tarp up and wrap it up. Try not to leak it
9
Pack them all up
10
Turn rounded face into a cow tongue
11
I started with my hands at the end
12
When they're all rolled, cover the film for 15 minutes
13
I'll put the still face in an elliptical shape
14
Roll again
15
Cover membranes for 20 minutes. It's twice, twice, twice
16
Half-slice the still face
17
Cut your face down and press a ton
18
Put the soy souffle on
19
Put it in a tiger's mouth and push it up
20
Pack them all up松弛20分钟
21
Put it in a 170-degree oven. 20-25 minutes