Lotus souffle
By VicentaLakin
As one of the medium-size snacks, the souffle has grown grass in its heart for a long time, and has been stranded for various reasons, one for trouble and the other for high heat. Today, using the recipes of a gourmet man, the oil in the water is reduced and the product is still delicious. The first production, although there's a lot of room for improvement, has been successful in general
Recipe Recommendations
- medium-gluten flour 150g
- white granulated sugar 30g
- lard 15g
- water 50g
- whole egg liquid 20g
- low-gluten flour 120g
- lotus seed paste appropriate amount
- salted egg yolk appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Lotus souffle
1
Salted egg yolk was immersed with oil all night。
2
The material that makes the tarp is in the deep disk
3
Scratch first
4
Add the water to the smooth pellets. 30 minutes to cover the film。
5
A mix of materials for making a sofa
6
Scratched into a smooth sofa with 30 minutes of membrane。
7
I'll make a lotion yolk. I'll take a proper amount of it and wrap it in。
8
Scratch them
9
quite loosely oily, 18 g/a
10
12 g/f
11
Take a little tarp noodle, flatten it with your hands and put a piece of soy noodle on it。
12
Pack up the soufflé and shut it down
13
It's an elliptical form
14
Start at the beginning
15
Once again, it'll be a long time
16
Roll it up again. All done. Cover it up
17
Take one up
18
Squash
19
It shall be thick and thin in the middle, shall be wrapped in a lotion omelet, shall be closed, shall be sealed and shall be placed down。
20
All done. I don't know where I'm going to put my hand on it, and it's gonna affect my face. Look
21
On the surface, brush the yolk
22
The oven is preheated at 190 degrees, and the upper and lower layer is warmed up for 20-25 minutes, so that the oven can come out。
23
Fresh
24
Slice it, though it's a lot less oil, but it's still sour and smelly
25
It's delicious. I can smell it