Tea bean souffle
By VicentaLakin
It's very nice to be able to make a soufflé, and it's homemade, with homemade cinnamon, and it's nice to have a taste for tea and bean。
Recipe Recommendations
- acaroid 150 grams
- lard 53 grams
- sugar 20 grams
- water 60 grams
- low powder 116 grams
- matcha powder 4 grams
- Homemade red bean paste stuffing appropriate amount
- salted egg yolk appropriate amount
- high-alcohol liquor appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Tea bean souffle
1
First, deal with yolk. After rolling through the high white wine, 150 degrees in the oven for about 10 minutes, you can turn over one face and make less oil
2
All the materials in the oil coating were mixed, rubbed into the membrane and covered the membrane for 30 minutes。
3
The sodium material is mixed in groups, without over-stretching, covering the film for 30 minutes。
4
Bean sand splits into 20-25 grams. "My bean sand is a little wet, so bean sand can be made a little wet in comparison to the broad moon, but not too wet."
5
Take a soybean and put it in salty yolk。
6
One pack of protective film。
7
The waking up of the tarp is divided into eight pieces。
8
I'm not sure if I'm going to be able to do this。
9
Pack your mouth. Cover the film and press the wet cloth for another 10 minutes。
10
Take an ellipse of the pasta。
11
From top down。
12
One roll to cover the membrane and press the wet cloth for 15-20 minutes。
13
Take another one of the noodles up and down。
14
Rolling down again。
15
The rolled lasagna covers the shampoo and presses it for 15-20 minutes。
16
Take a sharp knife and everything and try to level the cut, which directly affects the shape of the finished product。
17
Take a cut up。
18
Press flat。
19
It's a little thick in the middle, thin around it, flipping over。
20
(The face cut down) Wrap it in a soybean yolk. Try to keep the spin at the centre。
21
Pack your mouth and try not to wrap it in the air。
22
One shut-down into the oven. The middle of the oven is 170 degrees and 30 minutes. It can be covered with tin paper at a later stage (released and sealed for safekeeping in 2-3 days)
23
Done
24
Done