Souffle
By VicentaLakin
I like the beauty of flowers, the smell of coconuts, that's all
Recipe Recommendations
- medium-gluten flour 100 grams
- lard 15 grams
- qingshui 50 grams
- low-gluten flour 150 grams
- red yeast rice 1 gram
- coconut stuffing appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Souffle
1
According to the material indicated in the formula, each of them and the slush face group is lax for 30 minutes with a shampoo
2
When it's loose, we split the white and red coats into 15 equals
3
The souffle is divided into 30 equals, and it's also covered with dysentery for 20 minutes
4
Take a white coat of oil and flatten it with your hands and wrap it like a bun
5
Take a red coat and flatten it with your hands and wrap it like a bun
6
When it's all wrapped up, it's 20 minutes of laxity
7
When it's loose, take a soothing face and crush it with a stick. Open
8
Roll it up
9
All the rolls are covered with a 20-minute dysentery
10
When it's loose, take a roll of leather and open it with a cane
11
Roll again
12
20 minutes of dysentery after the second roll
13
When you're loose, grab a roll of leather and crush it with your hands
14
The red rolls are also squeezed with their hands and folded on white soaks, wrapped like coconuts in buns
15
Cross three with a sharp knife
16
Put it on the grill and send it up and down to a preheated oven with 180 degrees
17
You can eat when you're cold
18
Completed Chart
19
Completed Chart
20
Completed ChartSouffle Make Tips
1. Pastry dough must rest long enough to prevent cracking when rolling it out.
2. The filling can be adjusted according to personal preference.
3. Oven temperatures vary, so please adjust based on your own oven's temperature.