Cream of souffle
By VicentaLakin
whatever the taste of the material, the slag's skin has been recognized, and come and conquer your taste buds. the formula is about 22 75g cakes. former listeners have said that the fragrance of milk has insisted on converting the water in the formula to milk, light cream or coconuts, thinking that it must taste better. after several attempts, it has been found that only the purest water can last the longest and most effective soothing, and that the soothing itself should not be too odourous, would conflict with the material, or even obscure the focus of the material. the same formulation, tried with vegetable oil and butter. especially when it comes to cosmopolitan cakes, vegetable oils are not as bright and glitter as butter, and butter itself makes the cosmopolitan yellow, although butter tastes good and soothing, but as a medium-sized dessert, individuals insist on and like the cosmopolitan。
Recipe Recommendations
- medium-gluten flour 220 grams
- qingshui 80 grams
- lard 100 grams
- white granulated sugar 30 grams
- low-gluten flour 200 grams
- Taro 500 grams
- vegetable oil 100 grams
- milk powder 40 grams
- salted egg yolk of 11
- eggs one
- coconut appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cream of souffle
1
Potato heads cut small blocks, with microwaves or pressure pots on chopsticks, which can easily be inserted and crushed with spoons。
2
Sifted eight to nine times with flour, with a cuisine or like me, each time with an appropriate amount of water, so that the sifted taro can be fine sandy。
3
fire without a sticky pot, pouring into 50 g of oil, 120 g of sugar and 40 g of milk powder, microheat bubbles pouring into tarhead to dry, pouring into the remaining 50 g of oil, flipping to dry oil and shoveling it back with a ventilation lid。
4
production of water-coated oils: 220 g of barbed flour, 30 g of white sugar, 80 g of water and 80 g of pig oil (condensed), after a mix of shoveling into a no-skinned, continued to squeez for 15 minutes, with a membranes sealed for one hour。
5
20 minutes later: 200 g of low-weather flour, 100 g of pig oil (condensed), mixed into no-faced tissues and 30 minutes of membrane sealing。
6
The salty yolk surface is covered with white wine, boarded with tin paper, 150 degrees and 10 minutes in the middle of the oven, half-opened after cold, and provided for。
7
an average of 22 sheets of well-released water and soy oil (about 18 g of oil and 15 g of oil) were spread over 20 minutes。
8
Squeeze the water, like a bun, and wrap it in, and then lie down for 20 minutes。
9
It's like a map. It's long, it's rolling from top to bottom
10
Last time, cover up for 20 minutes
11
the cold taro pie is divided into one for every 30 g and half of the yolk is crushed (if you want to wrap the whole yolk, the amount of taro is reduced by 5-10 g)
12
We're going to keep the soothing, repeat step 10 operations. Then, as in the figure, the skin that wants to be brushed with egg fluids selects the plastic method on the left, and the vortex type selects the plastic method on the right; flattening, softening into a pelt。
13
Make sure it's ready, pack the material, wrap the prize in your hand, wrap the material in its entirety, and then brush the protein on the mouth
14
Coconut (or sesame) for decorative, pure yolk, protein (an egg to the left), at which point the oven is preheated by 180 degrees
15
Brush a layer of yolk (twice) on the yolk surface, like an oven, for 20 minutes
16
Take it out, brush it again with yolk on the skin of yolk and spread the coconuts like an oven for 10 minutes
17
Done
18
It's a decorated black sesame
19
Look inside
20
The waffles in the sun are warmCream of souffle Make Tips
For the swirl-shaped pastry design, it is recommended to use colored dough, as the white version doesn't look as good. The sugar and oil may seem like a lot, but they ensure the final product is moist and sweet without feeling greasy. You can try this recipe first, then adjust it to your own taste.