Colored souffle
By VicentaLakin
I've been in love with soufflé lately, and I've been telling my friends that it's better than anything else
Recipe Recommendations
- medium-gluten flour 150 grams
- lard 110 grams
- low-gluten flour 120 grams
- powdered sugar 30 grams
- strawberry powder 5 grams
- matcha powder 5 grams
- purple sweet potato powder 5 grams
- Red bean paste stuffing 400 grams
- mung bean paste stuffing 300 grams
- salted duck egg yellow of 8
- salty and sweet
- baking
- an hour
- simple
Steps for Colored souffle
1
Oil-coated raw materials: 150 grams of flour, 50 grams of pork oil, 30 grams of sugar powder, 60 grams of water Leather raw materials: 120 grams of condensed flour, 60 grams of pig oil, 5 grams of tea powder, 5 grams of potato powder, 5 grams of strawberries and soothing skins are mixed into a patch, and the skins must be rubbing out
2
scratch the oil in 30 g each
3
the cones are divided into 20 g each, frozen in the fridge for a few minutes
4
Skin pasta wraps it up like a bagel
5
Grow up and roll up
6
And the more we grow, the more the sofa cortex, the more it rolls up
7
Cut in the middle
8
Cut your mouth down, it's a circle
9
I made two trapes, one with red bean sand and the other with green beans and cranberry
10
Put the pie in the skin, wrap it up like a moon cake, close it down, press the pie
11
It's all wrapped up on the grill, it's 180 degrees preheated, it'll take about 25 minutes. Look
12
It's finished. Isn't it beautifulColored souffle Make Tips
1. Use lard for the dough; do not soften it. Use the warmth of your hands to melt the lard as you knead.
2. Many recipes brush the yolks with cooking wine and bake them before adding the filling, but I don't think it's necessary. If you find the yolks have a strong odor, simply remove the membrane and soak them in oil.
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