Potato souffle
By VicentaLakin
I've been making moon cakes and soufflés for a while, but I've been looking forward to it, but I've been working at 8 a.m., I don't want to go to work at night, I have to go out on weekends, and I've bought my yolk for a long time and I've been lying in the freezer, and I've come eleven, and I've got a soufflé, and I've bought red soy beans, and I've got to steam a few potatoes, make things easier, and it's delicious. The soufflés are usually in ovens, they're very colorful, and they're sticky, but this time they're different, they're fresh, they're fresh, they're pretty
Recipe Recommendations
- flour 250g
- lard 90g
- purple potato 500G
- salted egg yolk the 12
- yogurt appropriate amount
- butter 20g
- white sugar 50g
- qingshui 40ml
- salty and sweet
- roast
- several hours
- senior
Steps for Potato souffle
1
First to make a yogurt of potatoes: lasagna to pelt the crumbs to fertilize
2
Steamed potatoes are placed in big bowls, with butter and sugar, and they're crushed into mashed potatoes
3
Then we'll add the right amount of yogurt to the fine mashed potatoes
4
Potato mashed in small amounts, with a flat bag of salted yolk
5
We'll wrap all the yolk in order
6
PREPARE TO MAKE SOUFFLES: FLOUR 100G PLUS OIL 50G MIXED INTO A GROUP OF SOUFFLÉS, 20 MINUTES IN THE FRIDGE
7
THEN 150 G FLOUR, 40 G PIG OIL, MIXED WITH WATER, AND LAX FOR 20 MINUTES IN THE FRIDGE
8
The turpentines and the soaks are released in 20 small pieces, and the soaks are smaller than the tarp
9
Take a tarp and open it with a soak on it
10
Wrap it up and flatten it
11
From the bottom up
12
When you're done with this step, wrap it up in the freezer for 20 minutes
13
Take it out in 20 minutes. Take one and open it
14
Keep rolling
15
Once it's done, it's still loose in the fridge for 20 minutes
16
The process of re-emergence of the 13-15 steps, roll-up and awakening, when you wake up, take a pie-skin and fold your heads in the middle
17
And then you're gonna make two thin pies in the middle, and you're gonna put a sour potato yolk in the middle
18
Put it away
19
Get them all back in the oven
20
It's an egg brush. I've got black and white
21
Into a 200-degree oven for about 20 minutes
22
It's the best while it's hot and sweet and saltyPotato souffle Make Tips
You can use a food processor to make the purple sweet potato paste; a finer texture tastes better. The amount of sugar and butter is up to you—just adjust to your liking. The salted egg yolks must be treated to remove any fishy smell; I soaked mine in white spirits and then baked them.