Potato souffle
By VicentaLakin
Seeing all kinds of tanned souffles in the circle of friends, she's been thinking about it for a long time and can finally eat her own souffles, and the butter is better than pork oil, and the cost is higher. Zenium
Recipe Recommendations
- high-gluten flour 225 grams
- low-gluten flour 180 grams
- butter 165 grams
- salted egg yolk of 18
- water 97 grams
- soft white sugar 15 grams
- purple potato
- sweetening
- roast
- an hour
- ordinary
Steps for Potato souffle
1
Production of oil coats: Squeezing 75 grams of butter 225 grams of condensed powder 15 grams of sugar into the basin。
2
Joined by 97 grams of water and oil coatings, the membranes were wrapped for 30 minutes。
3
Soccer: 90 grams of butter, 180 grams of low-strength powder in the basin and casserole
4
It's a nice greasy noodle
5
Scratch the face in 30 minutes
6
And 18 souffles
7
Skin like a dumpling, wrap it like a bun。
8
It was then sewn with a crutches like a shoe mat, rolled up and waited 15 minutes in a plate。
9
In 15 minutes, the rolls will wait 20 minutes in small rolls。
10
Production of yogurts of potatoes: latting of potatoes into milk practice and flatting into yolk。
11
Scroll the ball
12
Twenty minutes later, the rolls were squeezed from the middle into a ball, with a scrawl stick to the skin。
13
And wrap it up like a bun。
14
Finally, it was brushed with yogurt and put sesame in the oven。
15
The oven is preheated: up and down to 170 degrees for 30 minutes。
16
It smells delicious
17
Do you really want to eat twilightPotato souffle Make Tips
It tastes better if you use butter, and don't make the dough too dry. Choose good egg yolks, or the taste will be much worse.