Souffle
By VicentaLakin
AT FIRST SIGHT, THE ANNUAL MID-AUTUMN FESTIVAL IS APPROACHING, AND NO ONE IS AFRAID OF THE HOT WEATHER, MAKING THE MOONCAKE SEASON! THERE'S TOO MANY MOON CAKES IN GUANGDONG, AND IT'S A PROBLEM FOR THE SOO FESTIVAL. THIS YEAR THE SOUFFLÉ IS HOTTER THAN IN PREVIOUS YEARS, AND EVERYONE IS INTERESTED IN CHANGING THEIR TASTES, BUT THE FIRST TASTES ARE THE MOST ATTRACTIVE! IT'S BEEN FIVE YEARS SINCE I'VE MADE A SOUFFLÉ AND IT'S STILL @MR. KIM DAEWANG'S SQUARE. EVER SINCE THE BIG PLAYER CO-7501, I HAVEN'T BEEN BUSY GIVING GIFTS
Recipe Recommendations
- lard 100g
- low-gluten flour 200g
- water 75g
- invert syrup 10g
- fine sugar 37g
- egg yolk liquid appropriate amount
- red bean paste 750ｇ
- egg yolk of 30
- black sesame appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Souffle
1
Souffle making
2
Oil leather production
3
the oil coats are split into 25 g each, the tarcrete into 20 g each, with a rolling circle. the parchment was flattened and covered with soaks. the wrapped noodles were turned upwards into oxen tongues, rolled up and down for 15 minutes. the rolls will be flattened upwards from top to bottom for 15 minutes。
4
the salty yolk is removed, washed, and the oven is baked 180 degrees to the bottom to be removed and cooled for use. pack up the soy sauce and make up for 40 g
5
Puts loose skins up, light skins into larger wraps, wraps the bean sand, closes the mouth, squeezes the bottom, puts it into the oven, brushes the surface with yogurt and sesame。
6
The oven is 180 degrees, and it's baked for 30 minutes。
7
Sealed packaging after coolingSouffle Make Tips
1. Room temperature should not exceed 30°C, otherwise the oil dough will leak oil.
2. Try not to tear the dough when rolling.
3. Be sure to let the oil dough rest for enough time.