Red bean souffle
By VicentaLakin
The skin doesn't taste the same as the present red bean soufflé
Recipe Recommendations
- white sugar 25g
- medium-gluten flour 115g
- lard 40g
- qingshui 45ml
- low-gluten flour 90g
- red rice flour 3g
- bean paste appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Red bean souffle
1
The oily oily material is called reloading
2
Slipped in a smooth pasta
3
The oily casserole is divided by six. Grandpa
4
Take a water coat of oil and crush it
5
I'll wrap it up with a tiger's mouth
6
Hold on tight
7
When it's all wrapped up, it's 15 minutes away
8
Take a troupe and stifling it
9
From top to bottom
10
When they're all rolled up, they'll be covered with laxity for 15 minutes
11
Take a roll and crush it
12
It's like growing up again
13
From top to bottom
14
When they're all rolled up, they'll be covered with laxity for 15 minutes
15
Take a roll and split it
16
Scratch the circle up
17
flipped into home-made soybean sap (30g)
18
Round up with the tiger's mouth
19
Hold it tight
20
Shut up and put it down on the grill
21
Put it in the middle of the oven, 190°25 minutes
22
Take out the cold bag to saveRed bean souffle Make Tips
1. Aqueous oil coats should be slowly added to the clean water, depending on how soft or hard oil coats and soaks should be. Open from the middle down evenly, not back and forth. The noodles will be much easier to spread than the skins. The skin