Souffle

Recipe Recommendations

• sugar 15g
• water 90ml
• butter 70g
• high-gluten flour 200g
• low-gluten flour 140g
• liquor appropriate amount
• duck egg yolk of 18
• egg yolk one
• sesame appropriate amount
• bean stuffing 450g

• milk fragrance
• roast
• several hours
• simple

Steps for Souffle

1

Butter insulated water melts into liquid form

2

Put together the material used for the oil coats, note: Longer time, smoother on the surface of the face, so that the oil is not leaked when it's covered

3

We'll mix the materials used in the soaks, and there'll be some dispersing in the soaks

4

And then we roll duck yolk in white wine on the grill, 150 degrees, seven, eight minutes, and watch the yolk get a little bit of oil, and it'll turn off the fire, otherwise the yolk will be hard and cold。

5

when you wake up, you can divide the bean pie into 18 copies, each 25 g, and then improve the whole bean pie! it's better to put the bean pie in the freezer for a while

6

an average of 18 sheets of oil coatings, each of which is about 18 g (also referred to as 1 < < 18 > > ); 18 copies of souffles, each of which is about 12 g, and then the oil peels are wrapped in a circle. perry

7

I'm gonna put a pressure on the face and I'm gonna make a roll from top to bottom, and I'm gonna keep my mouth shut for 20 minutes

8

The longer the rolls go up, the longer they go, the more they go down, the more they wake up for 15 minutes

9

It's going to go up and down from the middle, to the pressure agent, to the thin skin of the middle edge, to wrap the bean pie, to wrap it in the skin, to drop it into the oven

10

The preheat oven is 180 degrees, the yolk is painted on the sofa surface with an egg fluid and a proper amount of black sesame

11

Put it in the oven, 180 degrees, 39 minutes! Watch the color. When it's slightly dark, you can put a layer of tin paper on it

12

Get out of the pot and bite it down

Recipe Categories

• baking Recipes