Improved souffle
By VicentaLakin
This year's moon cakes were made 20 days before the Mid-Autumn Festival, fast to mid-Autumn, and many mooncakes were made, but they were never made, because it was a little scary to see so much saturated fatty pig oil, so I cut down and reduced the amount of oil when I was making this souffle today, and it didn't matter, at least, that it was a bit too cozy and healthy to think that it was a big surprise to me, that it was so gruesome, that it was so gruesome, that it was a little thin, and it was a little bit less delicious. As the volume of oil is reduced, it is done with a little effort, but it is easy to do it with the point and no trouble, with a very small amount of noodle oil, with a much wetness and a little stickyness, with a little bit of oil on the hands and scepter, and a soft noodle, which reduces the time for laxity. It's a great cut-off.
Recipe Recommendations
- low-gluten flour 370 grams
- lard 85 grams
- salted egg yolk of 20
- Lotus paste filling 600 grams
- egg yolk liquid 30 grams
- powdered sugar 25 grams
- water 70 grams
- black sesame 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Improved souffle
1
Low-banded flour of 200 grams, sugar powder of 25 grams, water of 70 grams, pig oil of 10 grams, which is rubbing into a water-coated coating group; low-banded flour of 170 grams and pig oil of 75 grams, which is folded into a sofa group, each covering a period of one hour of laxity。
2
A small amount of white wine is brushed on the salted yolk surface and put in the oven at 160 degrees for 10 minutes。
3
The two loosely plattered noodles are divided into 20 small agents, which are torn into a ball。
4
Pack the sodium into the pelt, rub the ball。
5
We'll cover it up for another 10 minutes。
6
A 30-gram stubble of White Lotus roses is then crushed to a ball, covered with salted egg yolk。
7
It's a loosely well-oiled agent。
8
It's over 10 minutes before it rolls, then it's over 10 minutes before it rolls。
9
Crush it together and press it into a circle。
10
Pack it up。
11
On the surface, glucose and black sesame。
12
In the middle of the preheated oven, up and down, 180 degrees, 20-25 minutes。
13
Out of the oven。Improved souffle Make Tips
Most friends make the shortening pastry with a flour-to-oil ratio of 2:1, but I feel it is too wet and also increases the amount of oil. The water-oil dough contains very little oil. When making it, apply a slight amount of oil to your hands and rolling pin to prevent sticking. The above recipe has been modified by me to be low-oil. The result is excellent, so you can make it with confidence.