The classic delicious souffle
By VicentaLakin
Recipe Recommendations
- lard
- Xinliang Zhongfen 150g
- water
- fine sugar 25g
- Xinliang low-gluten flour 180G
- salted egg yolk 15g
- bean paste 375g
- egg yolk liquid appropriate amount
- sesame appropriate amount
- salty and sweet
- crisp
- several hours
- senior
Steps for The classic delicious souffle
1
The first thing to do is make a tarp that mixs the oily material and rubs the face with a toaster. The hand-painting starts with a sticky hand, and it'll work in a minute. We'll wrap the covered noodles in a bag. We'll use them in half an hour
2
We'll mix the souffle material with our hands and we'll make it into a thin, dry-dry noodle pasta, and then we'll pack it in a bag and let it loose in half an hour
3
Split the loosely pellets into a small group of 20 grammes of about 14 to 15, with 10 minutes to roll! Split the tarp into 10 grams each, gently round it. Cover the film in time to prevent the face from cracking
4
Squeeze the tarp down, put the tarp in the centre of the tarp and close it down
5
Let the loosely-loved noodles grow up with their tongues and roll them up from the bottom up. Be careful to keep them even, not long
6
It'll be a second roll of loose noodles. Let's start from the middle, go up, go down from the middle, don't repeat, turn in a bull's tongue, and roll it up
7
Use the cedar time to wrap the egg yolk around 25 grams each。
8
Press the loosed face from the middle with a thumb and fold it. And with a scepter, one on each side and one on the other。
9
When the bean is rounded and the soybean egg is wrapped in the centre of the noodles, the tiger's mouth will be turned and the last lock will be pulled up
10
Plastic
11
The oven preheats 190 degrees, soufflé. Only egg fluid with yolk! Go through it and wait for it to be done again, and put sesame in a pre-heated oven, turn 180 degrees and bake it for 25 minutes
12
The smell of noodles just came to tell you it's almost done! It's almost time to stare at the oven。
13
The duck egg treatment means the raw duck egg must be salted and used. The white membrane must be removed from the egg yolk。
14
It's deliciousThe classic delicious souffle Make Tips
Sharing some of my tips! You need to knead the water-oil dough until a membrane forms so it doesn't tear easily when rolling out the dough. Apply even pressure during every roll and fold, and make sure to let it rest sufficiently! The baking time must be long enough to achieve that layered flakiness; it won't work if the temperature or time is insufficient. Since every oven is different, you'll need to adjust the temperature and time based on your own oven. Happy Mid-Autumn Festival, everyone!