Rose bean souffle
By VicentaLakin
In my tweets, my classmates looked at my "Christnuts" and said they wanted to taste my skills, and they had a party in the afternoon, and they baked pastries, but they were a failure, and the souffle failed, causing the finished product to be weak and unscathed. I'm so sorry。
Recipe Recommendations
- low-gluten flour 200g
- high-gluten flour 50g
- sugar 40g
- butter 110g
- water 125g
- bean paste 500G
- rose sauce 40g
- egg yolk a little
- sweetening
- roast
- several hours
- ordinary
Steps for Rose bean souffle
1
Oily surfaces (oil coats): mixed with low powder, high powder, sugar, with sliced butter, smoothed with hands, water and flour. Pack it up and put it back in 30 minutes。
2
Oil soufflés: After a slight heating of butter into liquids, flour is added and soaked。
3
The water surface is divided into 10 parts。
4
We'll split it into 10 pieces。
5
Take a sheet of oil, crush it, wrap it in a soak
6
And then flatten the circle。
7
Roll from one side. Turn the rolls in a different direction, flatten, grow round again, roll well. (My pressure broke, so I kept rubbing the oil coats and the soaks in pieces, causing the finished product to become unscathed
8
Papt: mix rose sauce with soy sauce, mix. Make the skin a round agent, thin edge, thick middle. Take one tenth of the soy sauce and put it in the skin, take it down slowly, wrap it in a ball, turn it down and crush it into a tortilla. Put it on the grill. Put it in a pre-heated oven, mid-level, top-fire, 190°C for 35 minutes. Boil it up to about 15 minutes, brush the yogurt on the surface, change the dish outside, and make the waffle more even。
9
Once out of the oven, you can eat it。Rose bean souffle Make Tips
It might be better to use lard instead of butter for laminating.