Bean souffle
By VicentaLakin
Recipe Recommendations
- low-gluten flour 60g
- lard 25g
- red bean paste appropriate amount
- water 33g
- salted egg yolk of 8
- fine sugar 3g
- medium-gluten flour
- egg yolk liquid appropriate amount
Steps for Bean souffle
1
As illustrated, the material in the oil-coated section and in the sodium section are mixed into a smooth-skinned face group, each of which is silent for about 15 minutes。
2
The oil coats and the soufflés measure eight, respectively, and I measure them in the best sense of feeling。
3
With oil coats wrapped in sodium
4
And when the noodles are wrapped, they flatten the flat
5
Puts the flat skin down and up. Rise
6
Once again, the place is flat
7
From bottom up to 10 minutes
8
It'd be better if you wrap the yolk in soy sauce
9
Press two sides in the middle of the line
10
A little bit thicker in the middle and a little thinner in a circle
11
The whole yolk mix that was placed on an egg on tin paper on the grill was smoothed on the egg yolk and a little preheated in the sesame oven for 160 degrees and 25 minutes. The temperature of each oven is not only for reference)
12
When you're five minutes out of the oven, you can cut open and eat the light from the night
13
The soufflé is really happy when it's biting and it's slagingBean souffle Make Tips
1. I prepared the lard a day in advance. I bought leaf lard from the supermarket, washed it, cut it into small pieces, and rendered it in a pot. After cooling overnight, it turned into creamy white lard.
2. I bought the salted egg yolks online since our local supermarkets don't have them. You can wrap the salted egg yolks directly in the red bean paste, or spray a little white liquor on the yolks, bake them in the oven until the oil releases, and then wrap them in the bean paste. I have tried both methods and found no significant difference.