The souffle
By VicentaLakin
Recipe Recommendations
- low-gluten flour 180 grams
- fine sugar 25 grams
- whole egg liquid 15 grams
- water 65 grams
- lard 60 grams
- red pigment 3 drops
- green pigment 2 drops
- low powder 120 grams
- red bean stuffing 180 grams
- egg liquid a little
- vegetable oil appropriate amount
- sweetening
- fried
- several hours
- senior
Steps for The souffle
1
The oil coating material, in addition to colours, is the same as the slush pasta。
2
The oil coatings were divided into two parts, one into red and the other into two and one of them into green pigment. Okay. Oil coats and soufflés are frozen in the fridge for 20 minutes。
3
Prepare the red bean pie, which is made by itself, which, in addition, means 24 hours of soybean bubble, boiled with water and red dates and crushed with a little sugar. About 20 grams apiece。
4
It is divided into nine equals for oil coats, five equals for greens (polls, plus) and four equals for white. The souffles are divided into 18 equals and rolled round. About 15 grams of oil, about 10 grams of oil。
5
Each oil peel contains a soak。
6
As shown
7
Shut up。
8
All done。
9
Take a white pelvis and squirt it in the tongue。
10
Roll up。
11
They're all so curly
12
Take another white powder, flatten it, and grow up in strips。
13
As shown，请忽略颜色。
14
全部擀好Roll up。
15
Take a white powder, fold it in a circular form, fold it together, and drop it a few times。
16
Put the material in。
17
Squeeze into a pentagon。
18
To trim it and then cut it three times on each corner, for the first time, in parallel, for the second time slightly broader than the first time, and for the third cut, a triangle is slashed at the bottom of the second cut, but cannot be cut out。
19
Then, on the top of the five corners, with chopsticks in the egg fluids, it will bind to the middle。
20
The boilers are oiled, heated, boiled, slow-fried, soothing. Boiled oil when out of the pot and pumped it with suction paper. Get as much oil as you can and go up with a spoon。