Meat souffle
By VicentaLakin
It's an unexpected surprise. Let's have a good time, full of pine and unstoppable
Recipe Recommendations
- low-gluten flour 110g
- ordinary flour 15g
- butter 65g
- white sugar 2.5G
- salt 1g
- qingshui 65ML
- black sesame appropriate amount
- whole egg liquid appropriate amount
- egg yolk a
- meat floss appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Meat souffle
1
mixed material (low-banded flour 110g ordinary flour 15g softened butter 20g white sugar 2.5g salt 1g clean water 65ml)
2
A smooth-skinned noodle bag for half an hour
3
the 65g butter room softened to thin (approximately 3 mm)
4
Just take out the cold noodles and make them thin
5
Get out of the air and push it down
6
♪ Squawks of squares ♪
7
Once again, 15 minutes for the fracturing membrane freezer
8
Quantified square folds and condensed membranes cooled for 15 minutes9
Repeat the top-to-peer and then reciprocate the cooling
10
Three years later, the frozen pasta grew squares from one end to the other
11
Half an hour for membrane cold
12
spread the skin and grow the square
13
A omelet on the face
14
Put the pine on
15
One end of the skin rolls up a little bit of the edge and cuts the egg brush
16
It's a bind
17
The interface's down and the surface is full of egg fluid
18
Throw some black sesame
19
Put it in the middle of the preheat oven, 180° 15 minutes
20
Make something different, depending on the size and temperature of the ovenMeat souffle Make Tips
You can put a little dry powder on the table and try not to go back and forth in one direction. It's easy to eject a rectangular shape from the middle to the surroundings if there's a bubble and a needle out of it