Souffle
By VicentaLakin
The soufflé is very good, tastes and tastes are the best when it comes out of the oven
Recipe Recommendations
- medium-gluten flour 150g
- white lard 60g
- fine sugar 30g
- water 60g
- low-gluten flour 120g
- red bean paste 400g
- salted egg yolk of 16
- black sesame appropriate amount
- egg yolk liquid appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for Souffle
1
PUT ALL THE OIL-COATED MATERIALS IN A CLEAN BASIN, EVEN WITH A RAZOR, AND RUB THEM IN A SMOOTH FACE, SO THAT THEY DON'T GET MIXED
2
PUT THE B-SOFT MATERIAL IN THE TUB, TOO
3
The tumbled noodles can be pre-managed, and the duck eggs can be crushed out of the egg
4
Split the bean sand into 16 equal sizes, round-pressed and flattened into the salted egg yolk reserve, stating that I accidentally bought only 15 eggs. She's 16
5
When the yolk is all wrapped up, you can operate the soothing. First, you split the tarp and the soak into 15 equal sizes, and you flatten the soak. I can split it into 16, I'm short of one egg yolk by 15, and square is 16
6
When it's wrapped up, it's covered with a stick, a cow's tongue
7
When you're ready, you're gonna have to wait 15 minutes for your skin
8
Pick up a finger and press it in the middle
9
Put the skin on the inside and close the mouth down
10
When it's packed, put it on the plate with a proper amount of black sesame on the yolk surface
11
Put it in the pre-heated middle of the oven 180 degrees 30 minutes
12
It's good to eat when you're baked
13
Isn't it tempting to cut off the finished chartSouffle Make Tips
1. Salted egg yolks are cracked directly from salted duck eggs. Be sure to choose salted duck eggs that have been cured for a longer period; otherwise, the yolks will be too soft to wrap, the finished product will not produce oil, and the texture will be affected. 2. Every oven varies slightly in temperature, so the time and temperature provided are for reference only.