Lotus souffle
By VicentaLakin
Recipe Recommendations
- Pufen 150 grams
- lard 50 grams
- fine sugar 5 grams
- water 65 grams
- low powder 120 grams
- Appropriate amount of lotus paste appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Lotus souffle
1
Preparation material。
2
Sifted oil coatings, fine sugar and powder。
3
Add pig oil, scavenging in crumbs, water to the surface smooth, fresh film to cover and 30 minutes of silence。
4
It sifts low powder from the souffle material, and it's pig oil。
5
Smooth。
6
Scratch the noodles, stand by。
7
Salted yolk pickled for a few minutes, 160 degrees baked for eight minutes。
8
Take out the cool, cut in half。
9
The total weight of the lotus and yolk is 33 grams。
10
Wraps the lanterns around the yolk and the garden. Make a one-on-one puck。
11
Split loose oil coats into 18 grams and soaks into 12 grams. The garden。
12
Squeeze a piece of oil, add a soak, wrap the ball and close the door。
13
Take a mixed pasta into a cow's tongue, roll it from top to bottom, put it up, and relax for 15 minutes。
14
We'll put loose noodles and grow bars, roll them up to the bottom and turn them down。
15
Relax 20 minutes。
16
Take a loose sock, seal the mouth up, press the thumb from the middle, and tighten around it to the middle, then round it up。
17
It's like a omelet。
18
The surface was evenly brushed with yolk twice。
19
A little black sesame, 180 degrees, 30 minutes。
20
The product appreciates it。
21
The product appreciates it。
22
The product appreciates it。
23
The product appreciates it。
24
The product appreciates it。
25
The product appreciates it。