Creamy souffle
By VicentaLakin
The soufflé is something I've always felt high, complicated and uncontrollable, and when it really succeeds, not only the sense of personal achievement, but also the greatness of human beings, who can make unimaginably good food with ordinary foods through various processing methods, so I want to share my achievements and experience with you
Recipe Recommendations
- low-gluten flour 200g
- syrup 10g
- water 75ML
- lard 120g
- salted egg yolk of 20
- white granulated sugar 100g
- black sesame 2 tablespoons
- fine sugar 50g
- Purple sweet potato sand 500G
- egg yolk liquid of 2
- sweetening
- baking
- several hours
- senior
Steps for Creamy souffle
1
(b) Cleaning of the potato into the steam pot for 20 minutes, with a chopstick that can easily penetrate
2
(b) 30 seconds of mixing (too long to cause damage to the cell walls of the cassava) when the potato is cooled
3
Put butter in the pot and heat it, melt it and add potato sand and sugar, and make it darker and sticky
4
(a) distinction of the made sand into 25 g each and roll it into groups
5
(b) Cleaning out of salted egg yolk, drying the air for 5 minutes in the natural wind and putting it in the oven for 5 minutes at and above 180°C
6
(b) The yolk is cold, the potato sand is flattened and wrapped around the yolk, closed and placed next to it
7
(a) Sifting flour into melted butter
8
(b) “Operative skins” and “soaks” and casseroles, which are loose for 15 minutes
9
• breaking the tarp into 15 g of each noodles
10
(a) the “oil coats” are divided into 20 g of each noodle
11
(a) The oil coats are flat, wrapped in soaks, and the mouth is flat
12
(b) The wrapping of the noodles up the mouth, with a cow tongue
13
From top to bottom, loose for about 10 minutes
14
(b) The rolls are flattened upwards, starting from top to bottom and loose for about 10 minutes
15
(a) Woke up a good face and fold it up into larger wraps
16
(b) Wrap, close and squeeze the sand in the bottom
17
It's on the grill, with egg fluid
18
Sesame, two minutes preheat in the oven and 20 minutes roasted up and down at 180°C。
19
The fragrance of the soufflé is outCreamy souffle Make Tips
Oven temperatures vary. Beginners should try baking 1 or 2 first. If the top isn't cooked but the bottom is burnt, please lower the oven's bottom temperature.