Souffle
By VicentaLakin
It's the most classic and favorite of all the soufflés, and it's a tiny body that hides one after the other
Recipe Recommendations
- flour 145g
- powdered sugar 30g
- water 60g
- lard 55g
- red bean paste
- salted egg yolk of 8
- egg yolk a
- black sesame a little
- sweetening
- baking
- several hours
- simple
Steps for Souffle
1
We'll mix all the material in the tarp into a group, and we'll have to rub it up a little bit more until the surface is smooth and it's covered with a shampoo
2
It's enough to mix the material in the tarp
3
Cut the salted egg yolk in half, spray a little rum and put it in the oven 150 degrees to a little bit of oil
4
Red bean sand splits into 25 grams each, wrapped in half of the roasted egg yolk, and put it aside
5
the oil coats are divided into 18 g each and 12 g each。
6
Pack the skins into the soak, wrap them all in order, cover the surface with a membrane to prevent the drying of the products and hold them for 10 minutes
7
Growing a square with a soothsay
8
It's folded like a fold of covers, folded in turn, and it's loose for 10 minutes。
9
Once again, roll it up and squeeze it as hard as you can
10
Crushed and condensed into circles, wrapping in the material, rounding, closing down, putting it in the oven。
11
Sesame and roasted on the surface. 180 degrees 25-30 minutesSouffle Make Tips
1. If you don't have lard, you can use butter instead.
2. Keep the pastry dough covered with plastic wrap throughout the entire process.
3. Pinch the bottom tightly when wrapping the red bean paste, otherwise it may burst open during baking.