The way the soufflé works
By VicentaLakin
The soufflés are common Chinese snacks, and they eat their skins soft, their internals soft and their mouths sweet。
Recipe Recommendations
- medium-gluten flour 75g
- low-gluten flour 60g
- red bean paste 125g
- salted egg yolk of 8
- lard 57g
- sugar 10g
- water 30g
- black sesame a little
- egg liquid one
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for The way the soufflé works
1
Oil-coated component: 75 grams of barbed flour, 27 grams of pig oil, 10 grams of sugar, 30 grams of water sofa: 60 grams of condensed flour, 30 grams of pig oil: Red bean sand, salty yolk decorations: black sesame, egg fluids are evenly mixed with oil coatings, grafted to a smooth face that pulls out the film and wakes up for half an hour。
2
First, the sodium material is mixed into smooth noodles; then the yolk surface is sprayed with high white wine, entering the oven at 180 degrees and roasting to about five minutes of yellow on the surface。
3
I made eight copies of red bean sand with 25 grams each, wrapped outside the yolk, plus green beans。
4
It is divided into eight pieces of oil and soy sauce, with a still oil plume round, wrapped in the soy sauce, wrapped in the mouth and down the door。
5
When you've got the coat of oil in an elliptical shape, you roll it up and down from the back, you've got 15 minutes, you've got to cover it, you've got to cover it, you've got to cover it
6
loosely oily leather, seal up, with the thumbs pressed in the middle, folded and thinned with a crutches。
7
The soybeans are placed on the soccer and the mouth is on the grill。
8
Brush the yolk, a little sesame, a preheated oven, 180 degrees, 30 minutes up and down。
9
That's it。The way the soufflé works Make Tips
It's best to rub your face with a bakery. Two, the normal salty yolk must be a fluided yolk. The better the salty yolk, the better the souffle will taste better。