Bean souffle
By VicentaLakin
Mid-Autumn arrives and makes this egg soy soy sauce, which is made from the squares of the fragrance house, and the fragrance of mid-Autumn mooncakes. It's a good taste, it's a bad feeling. Look at the square. My souffle flour is tweaked, and I don't change it. You should make souffles with low powder, write them here to help you。
Recipe Recommendations
- acaroid 150 grams
- water 60 grams
- low powder
- Homemade red bean paste stuffing appropriate amount
- salted egg yolk appropriate amount
- lard 60 grams
- sugar 20 grams
- high-alcohol liquor appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Bean souffle
1
The salted eggs are mixed with a little old wine。
2
And then you're going to roast around the oven and you're going to get oil
3
All the materials in the oil coating were mixed and covered with a 30-minute receptor。
4
The sodium material is mixed in groups, without over-stretching, covering the film for 30 minutes。
5
It's 25 grams
6
After the yolk is cooled, the bread is saffron。
7
You'll get 16 of them
8
I'm not sure if I'm going to be able to do this。
9
Keep your mouth shut
10
All wrapped up. Cover the film for 15 minutes
11
I'm gonna turn the circle into a bull's tongue
12
From top down。
13
Cover the film for 15 minutes
14
I'm going to put up a nice wake-up face in an elliptical shape
15
Cover the film for 15 minutes
16
Take a copy of the chart and press it in the middle。
17
It's like a pancake。
18
Pumping the noodles, rounding them up, wrapping them in the soybeans
19
And wrap it up
20
Keep your mouth shut in the oven and keep your hands down. Down
21
Brush some yolk
22
It's about 180 degrees and 30 minutes in the middle of the oven
23
The baked souffle
24
Completed Chart
25
Completed Chart
26
Completed Chart