Souffle
By VicentaLakin
The soufflé is a sour snack that's known for making elaborate work
Recipe Recommendations
- low-gluten flour 110 grams
- powdered sugar 18 grams
- qingshui 40 grams
- lard 40 grams
- red bean paste 210 grams
- salted duck egg yellow of 7
- high-alcohol liquor appropriate amount
- egg yolk liquid appropriate amount
- cooked black sesame seeds appropriate amount
- low-gluten flour 100 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle
1
Put the water, pork oil and sugar powder in the basin and heat it with a manual mixer
2
Sift in low-banded flour after drying
3
Scrambling the well-sprung swarms of water and oil into the respirator for an hour
4
Combination of oily oil with low-strength powder, and preservation of film for an hour of refrigeration
5
Put salted yolk in the white wine, 150 degrees mid-level for 10 minutes
6
Split the bean sand into 30 grams
7
Wrap the bean sand into the yolk
8
Round ball
9
Split the tarp into 20 grams
10
Split the tarp into 25 grams
11
Packing water and oil
12
When it's packed, the fridge freezes for 15 minutes
13
I'll roll up frozen noodles in tongues
14
Put it back in the fridge for 30 minutes
15
Press down the frozen noodles
16
It's like growing up again
17
Roll it again and put it in the fridge for 30 minutes
18
Squeeze the noodles together
19
Round
20
Pack in
21
Wrap it up
22
Draw an appropriate amount of yolk and put an appropriate amount of black sesame in a preheated oven at 180 degrees for 25 minutes
23
It's done