Souffle

After graduation, I came to a city that I loved but I didn't know, living alone, cooking alone, studying food that I liked. It's been baking for over a year. I fell in love with food and baked. It was also close to mid-Autumn that, on one occasion, a picture of a souffle was seen on Twitter, looking particularly beautiful and particularly suited to the cake given to families in mid-Autumn. I was particularly interested in finding the square online, and it felt responsible, but I was the one most attracted to the trap - the soybeans. The first reason why you don't like soy sauce is that it's too sweet, the second reason why you don't like it is more expensive and the third reason why you don't like it is too small. For so many reasons of their own, they decided to try the sofa. Several souffles were made last mid-Autumn Festival, almost once a week, either to send people or to eat themselves. But there's always more room for the souffles. This year, a friend sent some particularly delicious duck eggs, which came close to mid-autumn and made themselves some yolk. This year, the square was improved, and the first of the soufflés was a great compliment. Of course, it's made by the soybeans. Taste depends on materials and work. So I'm going to come home this mid-Autumn and make my grandmother some sweet or non-sugar-free souffles, which I can't get outside. And the bean sand is pure handmade and healthy。

Recipe Recommendations

acaroid 150g
fine sugar 35g
low powder 120g
red bean 300g
corn oil 15g
salted duck egg yolk the 12
lard 60g
water 60g
brown sugar 50g
egg yolk liquid appropriate amount
black sesame a little

other
roast
half an hour
ordinary

Steps for Souffle

The red beans are first boiled in the voltage pan, and the red beans that are boiled in the voltage pan are already wet by this time. Put cold red beans in the wall breaker and make red beans mud. If there is no breaker in the home, you can choose to use it. Here's a way to teach you. If there is no wall breaker or cuisine in the home, you can put the boiled red beans in a fresh bag, seal them up and turn them into mashed red beans with a cane

I'll pour the red bean mashed into the bakery and add corn oil and red sugar. Activate jam. (If you don't have a bakery, you can make a soy sauce with a non-cup. Add corn oil to the non-clave pan and then add to the interlocking red bean sand. No casserole for red bean sand must be light fire

Bean sand is ready. (If there's any left bean soy sauce left behind to keep the film, make a bean bag or a soy sauce roll.)。

Bean sand is ready. (If there's any left bean soy sauce left behind to keep the film, make a bean bag or a soy sauce roll.)。

Let's start with the tarp and put all the oil in the toaster. You can use a baker to rub it. Put all the materials in the bakery for 10 minutes, ordinary and face, until the film is out. (A small partner in the family without a baker can use hand rubs, and hand rubs have to be removed so that there is no leak in the back.) This is the most important thing about oil peeling。

Let's get some yolk. The yolk shell only picks the yolk, strips the yolk and washs the sheet on the yolk surface. I don't smell the yolk, I don't have any special treatment, I don't smell the yolk. The yolk is placed in the oven and the oven is preheated at 170 degrees for five minutes。

After the oil coatings and the tarcrete are ready, they are now divided into 12 equals. I'm making three flavors, original greasy: tea greasy greasy: cocoa greasy = 4:2:2 at this rate

Take one of the oil coats and flatten it and wrap it in one of the original soaks. When you're on the bag, you push it up, and you know it's all packed up

Hold on tight. Make a long note。

I don't know. Roll it up from the bottom。

When you're done, you'll have 10 minutes to wake up. This is the time to prepare the soybeans. Take an appropriate measure of soybean sand and round pressure and pack it into egg yolk and round it with your hands. We'll wrap it up and keep the cover back。

Blast the waking rolls and turn them open again. Note: For the second time, don't be too broad, try to be rectangle. It then rolls up from the bottom, and when it is all covered, it continues to awake for 20 minutes。

Wake up and take a roll and seal your mouth. Start preheat oven 170 degrees. Turn both ends in the middle, and two folds produce three sides, folding together, and then four angles tighten to the middle and as far as possible into a sphere。

When the mouth is closed, it is crushed with a crutches in a circular shape, wrapped in a ready soybean egg and yellow pate, slowly closing, pushing up, knowing that it is all packed and tight。

When the mouth is closed, it is crushed with a crutches in a circular shape, wrapped in a ready soybean egg and yellow pate, slowly closing, pushing up, knowing that it is all packed and tight。收口向下，做好的蛋黄酥放入烤盘，盖上保鲜膜。最后刷上一层蛋黄液，撒上黑芝麻，放入烤箱烘烤160度30分钟。