Lotus soufflé
By VicentaLakin
The Chinese soccer, because it works, and it's a little bit more than the western soccer. The skin, it's less oily and popular. Mid-Autumn has made a lot of moon cakes, wide, sioux, for family and friends, to say it's too good to eat. No, I did a few more with this heat. It's made of cake powder, and today it's made of ordinary flour, and it's good。
Recipe Recommendations
- ordinary flour 110 grams
- lard 40 grams
- fine sugar 25 grams
- qingshui 45 grams
- Lotus paste filling 240 grams
- salted egg yolk of 6
- Brush the surface with egg yolk liquid appropriate amount
- Sprinkle black sesame seeds on the surface a little
- salty and sweet
- roast
- several hours
- senior
Steps for Lotus soufflé
1
Oil-coated materials, sodium materials, into big bowls
2
Scratch it in a smooth face, cover it up, and relax for an hour
3
The loosely turquoises and the sofas are put on the lasagna and weigh them in 12 pieces
4
Pick up a tarp noodle, flatten it, and put it on top
5
Shut up
6
12 oil coats and soufflés, respectively. Covered membranes for 15 minutes
7
Take a noodle, flatten, open up and down from the middle
8
Volume from Top to Bottom
9
Get all the noodles fixed, roll them up, cover the membranes for 15 minutes
10
Take one of those rolls
11
♪ Growing a strip ♪
12
Volume from Top to Bottom
13
Get all the rolls done. Cover the membranes for 15 minutes
14
While the cone rolls loose, it weighs 20 grams each
15
I'll take one of those
16
Pack the yolk in the lilies
17
Wrap the rest of the yolk in the omelet and rub it in a spherical form
18
Take a soccer noodle, make it almost round, and put a omelet on the face
19
Use the tiger's mouth to round up the skin and squeeze it in
20
Packing all the rolls and pies into soccer, brushing the surface with a yolk and spreading a little black sesame; oven preheating, 190 degrees
21
Send the leather to the middle of the preheated oven. 190 degrees, 25 minutes
22
Get out of the oven and be completely cool and sealed
23
Enjoy
24
One more
25
When it's completely cold, cut openLotus soufflé Make Tips
1. Keep it covered with plastic wrap throughout the process to prevent the dough skin from drying out due to excessive moisture evaporation;
2. After completing each major step, let the dough or dough roll rest for at least 15 minutes before proceeding to the next step; this makes the dough skin more pliable and easier to work with, and reduces the risk of mixing the layers due to skin breakage;
3. When rolling out the dough, do not press repeatedly; it is best to roll it out in one go;
4. The filling can be increased, decreased, or substituted according to preference;
5. Adjust the baking time and temperature according to your own oven and the size of the flaky pastry mooncakes;
6. It is best to use a silicone mat and a silicone rolling pin for making the pastry, as they are not sticky at all.