Souffle

By VicentaLakin

Souffle
It is one of China ' s top 10 flowers, which is of very high value and has a relatively long duration. It also distributes the fragrance of the varnish, which is a source of euphemism, and has always been regarded as a symbol of elegance. It's so beautiful. It's so beautiful

Recipe Recommendations

  • matcha powder 1g
  • lard 90g
  • sugar 20g
  • acaroid 120g
  • low powder 100g
  • water 50g
  • red rice flour 1g
  • purple sweet potato powder 1g
  • whole egg liquid one
  • milk powder 20g
  • coconut 50g
  • butter 20g
  • fine sugar 20g

Steps for Souffle

  • Make Souffle step 0
    1
    when the oil coating material is mixed with 120 g pig oil, 40 g sugar, 20 g water, 50 g water, it is smoothed to the surface
  • Make Souffle step 1
    2
    the oily material, 100 g low powdered pig oil, 50 g flatted and smoothed to the face. 15 minutes of wet gauze on the coats and souffles
  • Make Souffle step 2
    3
    Coconuts are made, butter is melted and then melted with other materials and flattened into eight pieces, into a small ball and placed in the freezer. (Leave some yolk)
  • Make Souffle step 3
    4
    The oil coatings were divided into four pieces, of which three were added red chord powder, tea powder, potato powder, slowly smoothed and then split into two。
  • Make Souffle step 4
    5
    It's split into eight, eight, two red, two green, two purple, two original
  • Make Souffle step 5
    6
    Take a tarp pasta and flatten it. Put it on a sofa noodle
  • Make Souffle step 6
    7
    Wrap the souffle in a bun
  • Make Souffle step 7
    8
    I'll flatten the casserole, and I'll make a bull's tongue
  • Make Souffle step 8
    9
    Roll it up and down slowly
  • Make Souffle step 9
    10
    Repeat the 6-9 steps, and then do all the rolls, and then put on a wet veil for 15 minutes
  • Make Souffle step 10
    11
    Set loose rolls up, grow bars again, roll them up and down。
  • Make Souffle step 11
    12
    After completing all the rolls, put on a wet gauze for 15 minutes
  • Make Souffle step 12
    13
    Turning loose rolls in the middle and rounding. Scrambling around. Scrambling in the middle
  • Make Souffle step 13
    14
    Put the coconut ball in the middle, push the skin up, wrap the coconut ball, close the mouth. Down
  • Make Souffle step 14
    15
    Cut out the bouquet on the face of the face with a knife
  • Make Souffle step 15
    16
    Put all the noodles in the grill, and the original ones brush the yolk
  • Make Souffle step 16
    17
    Put it in a preheated oven, 180 degrees mid-level, baked for about 25 minutes. Watch the top colour and fill the tin paper in time
  • Make Souffle step 17
    18
    Completed Chart
  • Make Souffle step 18
    19
    Completed Chart
  • Make Souffle step 19
    20
    Completed Chart
  • Make Souffle step 20
    21
    Completed Chart

    • Souffle Make Tips

    One, the oil skin must be rubbed to the surface smooth and resilient, and it can't be easy to break it when it's covered, it should be soft when it's curled up, don't leak the tarp, and it should be covered with a wet twilight twilight for 15 minutes after each roll is done, red twilight, powdered with tea, potato powder as it pleases, as it is dark as it pleases, adding four, depending on the size of the oven, different tempers for each house, the bake time is roughly the same, watch for the colour, and put on tin paper in time

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