Souffle
By VicentaLakin
At midday, we were eating sweets in Hubei, and when I came to Guangdong, I realized that salt was delicious, especially with thin meat. Too bad I don't know how to make soufflés
Recipe Recommendations
- medium-gluten flour 150g
- lard 50g
- water 65g
- fine sugar 5g
- red bean paste appropriate amount
- salted egg yolk appropriate amount
- low-gluten flour 120g
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Souffle
1
Powder, pig oil, water, white sugar added to the container, and made of oil pasta
2
Low powder, pig oil in containers and soak
3
The grubs. The grubs are wrapped in a membrane
4
we split the flounders into 13 small groups, about 18 g each, about 12 g each
5
Press the skin and wrap the soak
6
The tiger's mouth slowly gathers up, forming a circle, closing down
7
We'll wrap all the oils and soaks
8
Take a noodle and stomp it with a stick
9
From the bottom up, keep your mouth shut
10
Do all the rolls in turn
11
I'll take care of the yolk and put it in the oven at 170 degrees for 10 minutes
12
Take a roll up and open it up
13
From the bottom up
14
Finish all the rolls in turn
15
Take a roll and fold
16
Quiet
17
It's a circle
18
All the good faces
19
The roasted yolk
20
Red bean sand is a small group that matches salty yolk
21
Bean sand flattens, wraps salty yolk
22
It's a small group of pets
23
With a skin wrapped in a bean-saloon hawk, the tiger's mouth is closing
24
Put it down and put it in the oven
25
Brush the egg fluids and sesame
26
The oven is preheat, 180 degrees for 20 minutesSouffle Make Tips
1. I made this souffle twice, with the same weight, 13 for the first and 14 for the second. For the first time, half of the mobile phones were taken without electricity, and for the second time, there were 13 rolls in front and 14 rolls in the back. Don't worry about anything