Tea and coconut souffle
By VicentaLakin
With tea-painted soufflés, on the summer of the inflammation, the white green skin is filled with milk and powdered milk, with coconuts and soy sauce, which is a souffle of coconut milk。
Recipe Recommendations
- lard 55 grams
- milk 60 grams
- Medium gluten flour 165 grams
- white sugar 20g
- low powder 130 grams
- matcha powder 10 grams
- milk powder 10 grams
- bean paste appropriate amount
- coconut appropriate amount
- egg yolk of 5
- sweetening
- baking
- an hour
- ordinary
Steps for Tea and coconut souffle
1
Prepare the food
2
Reconcrete and soak for 30 minutes
3
Split the oil coats and the soaks into the same number
4
Take a piece of oil and wrap it in a souffle
5
Pack them all up
6
I'm going to make a oxen-like noodle-covered noodles
7
They're all up for 10 minutes
8
Three rolls
9
Put the bean sand in the coconut
10
We'll split the blended bean sand into the egg yolk
11
Cut the waking noodles in half to 10
12
Every piece of soy-saloon yolks
13
It's 180 degrees 35 minutes in the middle of the preheat ovenTea and coconut souffle Make Tips
1. The milk in the pastry skin can be substituted with water.
2. Adjust the amount of water based on the flour's absorption capacity.
3. The amount of egg yolk is up to your preference; I used half an egg yolk.
4. Add matcha powder as needed, as the color of matcha powders varies.
5. Oven temperatures vary, so please adjust the baking time accordingly.