How to make Souffle - VicentaLakin's Recipe

Recipe Recommendations

medium-gluten flour 150 grams
lard 50 grams
sugar 25 grams
water 60 grams
black sesame appropriate amount
low-gluten flour 120 grams
red bean paste 400 grams
salted egg yolk 16 rats

salty and sweet
baking
an hour
ordinary

Steps for Souffle

1

Bean is immersed in four hours, half an hour early, before it's crushed and then put sugar in it。

2

Just let the pot dry。

3

Prepare all the materials, first make oil peels, and then mix all the oil coatings into smooth-skinned pellets that can pull out the gloves。

4

A half-hour awakening process with a protective film makes the face easier to process and makes the face more muscular (with more chewing and resistance), softer, more subtle and smoother。

5

The soufflé section, low-banded flour pig oil, is evenly mixed, as is the case with oil coats, covering the façade for half an hour。

6

High white wine is sprayed with yolk, roasted in the oven at 170 degrees for 10 minutes, with yellow on the surface. Don't burn it long, it'll burn。

7

bean sand is called 25 g/particle, which is exactly 16 grains。

8

If it's a homemade soybean trap, it'll have to be dried up with a bit of pork oil. If it's too sticky, it won't fit。

9

The oily pasta and the souffle pasta were divided into eight parts。

10

Take a piece of oil and put it in the middle。

11

Put it down。

12

The oil is wrapped in an elliptical form。

13

It's all over the place

14

I've got 20 minutes of twirling oil. Quick and smooth, open, roll again from top to bottom, and continue to relax for 20 minutes。

15

Get a nice, loose-fried tarp. Cut your face up, flatten your palms, then stretch a little bit from the middle with a cane, so that you can wrap the soybean sandball in it, try not to be too thin, the soybean bean trap will be easily exposed, the bread will go in and the tiger's mouth。