I miss the souffle

Recipe Recommendations

• medium-gluten flour 150g
• lard 52g
• fine sugar 30g
• water 60g
• low powder 120g
• red bean 125g
• oil appropriate amount
• sugar 90g
• salted egg yolk of 16

• sweetening
• roast
• several hours
• ordinary

Steps for I miss the souffle

1

after preparing the red bean sand, the red bean is pumped with water in the high-pressure pan for 40 minutes, and when the pot is opened, the breaker falls into a very thin wall. then i'll get a non-clued pan made of red bean sand, a full-scale fire, 90 g sugar, oil as you like. i don't have much, about 30 g. the sugar oil is blown into the soya soy sauce and looks at the soya soy sauce. chart status

2

The oil coatings in the distribution table are mixed and rubbed into a face that pulls out a large film. Those who have made bread know that it's going to extend. Skinned pasta bags, thicker bags, and wet for about 30 minutes. The flour that I'm used to, I'm making for myself at this time of Northmoor. It has to be better。

3

Combination of the soaked fabric in the material table, so that it can be smoothed, and also a fresh bag wrapped up for half an hour。

4

don't rest when you wake up. of course i can't if you want to. those who don't want to rest follow me to the next job. set up the bean sand around 28 g each and wrap it in salty yellow round。

5

It's so long

6

It's 16 pieces equal to the soufflé, it's full of oil, and then it's turned into a cow tongue, curled up and wrapped in a protective membrane for 15 minutes

7

Take out a piece, open it again, roll it up, cover the film for 15 minutes

8

Take out a lump of face-to-face, be round, press down, and draw out two laps larger than the yolk of red bean eggs with a scepter stick. Brush the yolk and sesame

9

Enter the oven about 200 degrees and 20 minutes, out of the oven. It's covered with tea. It doesn't smell like it

I miss the souffle Make Tips

Recipe Categories