Souffle
By VicentaLakin
The soufflé, which has been a child's favorite, always digs it out and eats it every time I eat it, happens to have an entire yolk that fills me with it.”
Recipe Recommendations
- egg yolk of 2
- flour 150 grams
- lard 50 grams
- bean paste 400 grams
- salted egg yolk of 16
- white granulated sugar 10 grams
- low powder 120 grams
- water 60 grams
- black sesame a little
- sweetening
- braised
- ten minutes
- simple
Steps for Souffle
1
To pour all oily materials into the chef's machine
2
2. Scratch the film and take out the room for 30 minutes
3
It's soaked together, squeezed in pieces, because it's hotter now, and it's just thrown out of the fridge
4
4. Fresh duck egg wash and knock out the yolk
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5. The yolk is soaked with white wine. In a moment, the white layer of the surface will float on it, and the white layer of the surface will be emptied with kitchen paper towels
6
Six bean sands divided into 25 grams, wrapped in a yolk
7
Seven-and-a-half hours later, the skins and the soaks were divided into 16 pieces each
8
The package is complete, the tongue is growing
9
From top to bottom
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10. 20 minutes to cover, 8.9.10 above, 20 minutes to cover
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Soybeans and yolk, wrapped in 16 souffles, with a surface brush of double yolk and black sesame
12
12.180 degrees high and low, baked 30 minutes to the surface
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart