Souffle
By VicentaLakin
It's too complicated to look at it before it's medium-sized. Having looked at it, it's like oil, it's like it's too long, it's too long, and it's too late to look at it. One step at a time and one at a time, it's not complicated. The first time I made souffle, it worked。
Recipe Recommendations
- Medium gluten flour 150 grams
- lard 50 grams
- powdered sugar 5 grams
- water 65 grams
- low-gluten flour 120 grams
- bean paste 300 grams
- salted egg yolk the 15
- egg yolk liquid one
- black sesame appropriate amount
- salty and sweet
- roast
- an hour
- ordinary
Steps for Souffle
1
first the oil skin, 150 grams of chord powder, 50 grams of pig oil, 5 g of sugar powder, 65 grams of water, and then evenly flatted and smoothed. wrap it with a membrane, 15 minutes。
2
The second step is to make soufflés, with 120 grams of low-banded powder, 60 grams of pig oil, and rubbing it in a smooth face (on the left hand is the oily face, on the right is the oily face)。
3
Split loosely into 18 grams. Split the tarp into 12 grams (with clean wet gauze, or fresh film to keep the face dry)
4
Take a pelt round and put a soak on it
5
Pack the tarp with a bun
6
Put the oily greasy buns down and flatten them with your hands
7
Scroll it down from top to bottom slowly
8
FINISH ALL THE ROLLERS IN TURN (OUT OF I5). COVER UP THE WET GAUZE FOR 15 MINUTES。
9
Take a loose roll, put it like figure 8, and roll it up again
10
When the second roll is ready, the wet gauze will be put on a loose side。
11
And then we'll get some bean sand and salted yolk. I made it myself a day earlier. The red beans were not immersed, they were boiled, and the boiled water was poured into the kitchen. Wrap it with gauze, wrinkle it with dry water, drop it down to the bottom with no sticky pot, and when the little fire is dry, add sugar and pig oil, soothing it into soy sauce。
12
The salty yolk on the Internet was dry, and I dipped in pre-cooked oil and painted white wine. Put it in the oven, 180 degrees
13
Red bean sand is divided into 20 grams each, wrapped into an egg yolk, rubbed into a ball
14
Take a tarp roll, seal it up, and put your thumb down from the middle
15
Squeeze the noodles together, round the skins, and wrap them in soybeans
16
When it's packed, keep your mouth shut, shut it down, and put it in the oiled grill. Medium
17
On the surface
18
A little black sesame on the wine
19
The oven is preheated at 180 degrees, mid-level, 20 to 25 minutes baked。
20
Cut it open, it's soothing, it's sweet, it's delicious, it's delicious
21
Completed Chart
22
Completed ChartSouffle Make Tips
The sweet tip 1 is that, during the production process, the skin that is not used for the time being should be covered with wet veils to avoid the surface drying. Don't go back and forth. 3 The ovens are different, and the temperature and timing of the ovens are only for reference, so watch and don't burn。