Souffle
By VicentaLakin
It's almost mid-Autumn, and I've seen the girls in the circle making mooncakes, and my hands are tickling! My little master gave it to his best friend, and she said she made it。
Recipe Recommendations
- Medium gluten flour 150 grams
- lard 55 grams
- sugar 50 grams
- water 85 grams
- low-gluten flour 120 grams
- bean paste 100 grams
- salted egg yolk 20 grains
- salty and sweet
- roast
- an hour
- senior
Steps for Souffle
1
Prepare the tar paste: take a container called 120 grams of flour, add a little bit of pork oil to the flour, add 60 grams of pork oil to the tar paste, and be smooth and ready for use。
2
Prepare water surfaces: take a small basin of flour that is put into 150 grams, add 55 grams of pig oil to the flour, mix it evenly, then add water, and smooth surfaces of water, and wrap it up for 40 minutes to keep the film loose
3
The water surface is divided equally between 18 grams and 12 grams。
4
The oily tarp is torn into skins, put on the sodium, and wrapped into a circle。
5
Opens the wrapped circle and rolls from one end to the other。
6
Roll the noodles and relax for 10 minutes。
7
And then roll the rolls and roll them up again。
8
Ten minutes loose. Finish the skin。
9
Take a single agent and turn two pairs of folds into skins and put them in soybean wraps. When it is wrapped, the mouth is shut and placed in the oven。
10
When sealed, the mouth is spread over the oven, and the egg fluid is brushed twice, with a little black sesame sap。
11
After preheating the oven, it's 180 degrees up and down, 25-30 minutes。Souffle Make Tips
Make sure to seal the opening tightly when wrapping the filling to prevent it from cracking during baking.