Souffle
By VicentaLakin
Recipe Recommendations
- Oil skin: low-gluten flour 200 grams
- lard 60 grams
- sugar 40 grams
- water 100 grams
- low-gluten flour 120 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for Souffle
1
(b) The amount of raw materials for the oil and the socket, respectively, is to be placed in two basins and mixed
2
– The niced noodles are placed in the bag and in the fridge for 20 minutes
3
(b) Quantification: 12 small pieces of turpent oil
4
(a) The oil platinum is rounded and the oil condensed is placed at the centre
5
The oil is wrapped in a spherical form
6
(b) Collapse the condensed casserole and grow the strips with the scepter stick
7
Roll it up
8
(b) Converting the crossbar to a vertical bar, and placing the closure up and flattening
9
I'm not sure if I'm going to be able to do this,
10
Roll it up and put it in the box
11
Gagé continues to be loose for 10 minutes
12
(b) Pumping the soybeans into a circle, wrapped in salted egg yolk
13
(a) Small ball reserve
14
(a) The small noodles will be rounded as far as possible
15
(b) Packing of yolk into spherical form
16
Put it on the grill and brush it first on the surface
17
And spread some black sesame in the middle
18
(a) A preheated oven, mid-level, 180 degrees, 30 minutes
19
When it is out, it's coated with egg yolk on the surface and placed in the oven for two or three minutes, with gold on the surface
20
Eat with fruit tea。