Souffle
By VicentaLakin
The lunar cakes are popular, and the souffles are the classic in mooncakes。
Recipe Recommendations
- lard 50 grams
- qingshui 55 grams
- medium-gluten flour 140 grams
- low-gluten flour 110 grams
- red bean paste appropriate amount
- salted egg yolk of 7
- salty and sweet
- roast
- an hour
- ordinary
Steps for Souffle
1
Oil-coated materials are evenly mixed and smoothed to the surface. The oily material is evenly mixed. Wet cloth gushing for more than 20 minutes。
2
Prepare salted egg yolk, red bean salsa 25 grams a ball。
3
The red bean sand is flattened with egg yolk and spherical reserve。
4
The oily pasta and the souffle pasta were divided into 12 equals on average and evenly balanced。
5
Press the tarp noodle and put it in the middle。
6
It's covered in soaks, and it's tight。
7
Do all that wet cloth for 10 minutes。
8
Take a noodle and press a flattened tongue。
9
Scroll from top to bottom in a barrel face。
10
Do all that wet cloth for five minutes。
11
Take a roll, put it up in the mouth, continue to grow into a cow's tongue, try to be as thin as possible, and don't spill soak。
12
As chart, from top to bottom。
13
Do all that, a little relaxing。
14
Take a roll of face, turn it around, and overlap。
15
Press it to circle. A soccer does it。
16
Do all that, a little relaxing。
17
Put a soybean soy sauce in a round face。
18
Push it up slowly with your palms and squeeze it tight. The soufflé is finished。
19
The shut-down is spread over the baker with the oilpaper and the distance is empty。
20
The soufflé is painted with an egg fluid and a proper amount of white sesame decorative. The oven is 200 degrees preheated, with a mid-level dish placed up and down for about 25 minutes, and the oven has 220 degrees baked for three to five minutes。
21
Good souffle。