How to make Souffle balls - VicentaLakin's Recipe

Recipe Recommendations

low-gluten flour 220 grams
high-gluten flour 30 grams
Wrap in butter 180 grams
qingshui 110 grams
salt 2 grams
white sugar 5 grams
Butter and dough 40 grams
animal whipped cream 180 grams
milk 140 grams
fine sugar 60 grams
egg yolk of 4
condensed milk 15 grams

sweetening
roast
several hours
senior

Steps for Souffle balls

1

Prepare the raw materials。

2

Two flour, sugar, salt, mixed. 40 grams of butter softened and added to the flour with hand-scattered sides into bread crumbs。

3

It then slowly joins the water, rubs it in a smooth paste, wraps the film into the fridge for half an hour。

4

It's covered in butter and smouldered into a whole piece of thin and even butter. Because of the pressure of the noodles, the butter will be softened a little bit and the freezer will be able to re-rigate。

5

The loosely fertilized noodles are removed and placed on a table with a small amount of thin powder in a long, thin and even form。

6

It is then put in the middle of the face, frozen and then hardened。

7

Pack it up and down.

8

And wrap it from the right and the left

9

Turn over and put the stitch down...

10

Once again, the pieces of butter wrapped up in a more regular rectangular form. I'm not good at this

11

Right and left.

12

Continue to fold into a four-fold face。

13

Four folds of a coat of skin covered in a freezer for 30 minutes. I'll put a finger print on it. It's the first 40% discount

14

It's a loose, loose skin. Snippets

15

Folding from both sides of the face to the middle on average

16

Continue to fold and complete a second 40% discount。

17

I'm going to put a pine 30 minutes in the freezer

18

Take out the loose skin, and once again turn it into a longer part of the rules. The skin is finished... and can be used to make all kinds of soothing.

19

It can also spread a little dry powder on the surface and roll it up into the refrigerator and then remove it from the room for a while, at a temperature, as soon as the soothing is softer。

20

Now we can make egg water, get everything ready.

21

Creamed cream mixed with milk, added fine sugar and lactation, heated to melt sugar.

22

When you're cooler than you're hot, you add yolk and low-banded flour and mix it evenly.

23

And then we'll go through a screening。

24

Let's take out the leather in the fridge and cut it into a centimetre thick thin.

25

Pick up a pelt with some flour...

26

We put the soothing skin in the egg mold and the flour went up...

27

Use the thumb to stretch the button and keep the tweezer sticker on the mold. It's a little thinner down there, and it's a little thicker on both sides... because we're gonna have to be a little bit taller than the mold, because we're gonna have to be a little tweaky when we're cooking... and we're gonna put it in the freezer and we're gonna take it out an hour later... and we're gonna be able to load the egg tweed in。