Souffle
By VicentaLakin
The other choice for the mooncake season is to eat the slag... ..smelts, soaks, slags... ..it's also a very good choice if it's usually used for hospitality or tea
Recipe Recommendations
- Oil skin medium powder 40g
- salt 1g
- powdered sugar 6G
- lard 20g
- water 15g
- meringue low powder 40g
- salted egg yolk of 5
- red bean paste 80g
- egg yolk liquid one
- black sesame a little
- salty and fresh
- roast
- several hours
- ordinary
Steps for Souffle
1
Pre-production with salted egg yolk over white wine and 170 degrees baked for six minutes and cooled. What if I don't like white wine? It's not very good for the salty yolk。
2
Red bean sands ready
3
First, we make oil coats, then we add pig oil, salt, sugar
4
Control the water and crush it
5
Soothing powder in the form of pig oil, squeezing. More or less pig oil depending on the characteristics of the flour
6
5 equals 15 minutes after production
7
It's covered with oil
8
It's like a tongue
9
Repeat
10
And fold it. Cover it and put it in 30 minutes
11
15 g red bean sandbags with salted yolk
12
WHEN IT'S ALL WRAPPED UP, IT'LL WAKE UP
13
Put the oil in the middle thick, thin around it. Pack the bean sand
14
Brush some yogurt and put some black sesame on it
15
The oven is preheated 190 degrees in advance and is baked 25 minutes in the middle of the fire. "Adjust to your own oven characteristics."
16
The delicious souffle is finished
17
It's a mess
18
It's a mess
19
It's a messSouffle Make Tips
When the soy sauce is mixed, there's a lot of red bean sand to fit the size