Souffle
By VicentaLakin
During the winter, a hand-made snack was prepared for the family, a strong love warmed by heart. In cold winters, proper heating and energy can help to resist cold currents. The egg yolk in it contains nutrients that are needed for more than one hour
Recipe Recommendations
- medium-gluten flour 300 grams
- lard 30 grams
- warm water 125 grams
- white sugar 45 grams
- egg liquid 30 grams
- confit garlic 300 grams
- egg yolk of 20
- salty and sweet
- baking
- an hour
- ordinary
Steps for Souffle
1
(c) Production of oil coats, which will evenly mix flour, sugar, whole egg fluids, pig oil, hot water, and be smooth and soft (the amount of water used will need to be adjusted as appropriate, depending on the water quality of the flour, and must be smooth and soft, not dry). Then make the souffle. Mix the flour with the butter and tweak it until it's in a group
2
We'll split the polished pasta into the same amount as the water noodle. Okay
3
Take a well-placed tarp face, flatten it into a circle, put it in the centre of the tarp
4
Wrap it up and put it down
5
The pasta is wrapped up in an elliptical form with a cane. When it's open, it rolls up and down
6
It's like a picture
7
Push
8
The rolled noodle rotates 90 degrees, and again opens up the elliptical shape (this time the elliptical shape will be longer than the first). We'll roll it all up
9
And it's 15 minutes still
10
Chestnuts wrapped in yolk
11
It's all wrapped up
12
Rolling Circle
13
Spoiled egg fluid, sticky sesame
14
Put it in a 200-degree oven and bake it for about 18 minutes
15
DoneSouffle Make Tips
Water-Oil Dough: 100g all-purpose flour, 15g fine sugar, 45g warm water, 2 small spoons (10ml) whole egg, 10g lard
Oil Dough: 80g all-purpose flour, 50g lard
Chestnut Filling: as needed
Salted Egg Yolks
This is the ingredient list for a small batch. I made a larger quantity, so the ingredients have varied.