Rose souffle
By VicentaLakin
This rose is actually pineapple practice。
Recipe Recommendations
- low-gluten flour 90 grams
- whole milk powder 35 grams
- butter 75 grams
- egg liquid 25 grams
- fine sugar 20 grams
- white kidney bean 250 grams
- salad oil 50 grams
- sugar 100 grams
- rose sauce 50 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Rose souffle
1
The white soybeans were soaked one night that when they went to the skin, they were boiled into the electric pressure pan。
2
The beans are strewn in several times into thick mud。
3
Slurped soy mashed into the pot, set a little fire, mixed it up, prevented the pan from being made, and added sugar。
4
We'll add salad to it。
5
When it's getting harder and harder to mix, add rose sauce。
6
It'll be fine until the pie is made。
7
Pie-skin approach: When butter softens, sugar is added and the colour becomes lighter。
8
Add egg fluids in equals。
9
The powder is sifted into butter and slit with a razor。
10
Pie and pie are divided according to 1:1. Take a pie-covered noodle and put a piece of pie in it。
11
Take it slow and close it。
12
Put the packaged moon cake in the moon cake model, directly in the shape of the grill。
13
The oven is preheated, 180 degrees, up and down the fire, the middle layer, about 15 minutes, and can be moved to the upper layer for about 5 minutes if the colour is not dark。
14
The finished product。Rose souffle Make Tips
If you feel the crust isn't browned enough, you can move it to the upper rack and bake for another 5 minutes or so. The crust surface may crack at this point, but the cracks will disappear after cooling.