Souffle
By VicentaLakin
The soufflé is dear to everyone, because what it doesn't want is a snack that cannot be rejected and tasted. The yolk originates in Taiwan and is a derivative of the lunar cakes, a layer of oral layers folding, thin as wings, with sweet, soft red bean sand and sandy, salty, soft and soft. It's the best thing to eat in the heat. It's very simple. And health is the king's way
Recipe Recommendations
- medium-gluten flour 75 grams
- water 30 grams
- lard 30 grams
- sugar 5 grams
- salted egg yolk of 8
- black sesame a little
- red bean paste 200 grams
- egg yolk one
- low-gluten flour 60 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Souffle
1
Powder sift in oil coating material
2
And then you pour all the oil-coated material into the chef's machine, rub it out, and then the room's warm for 30 minutes
3
It's all mixed up, it's squeezed, and it's in the freezer
4
The yolk is soaked in vegetable oil for half an hour
5
Put a good yolk in the oven and bake some oil for about 160 degrees and five minutes
6
In half an hour, split the tarp and the soak into eight pieces
7
Garbage bag
8
When you're done, you grow your tongue
9
Scroll from top to bottom
10
20 minutes for membrane. Seven, eight, nine steps above. 20 minutes
11
Red bean sand split into 25 grams, wrapped in an egg yolk
12
Noodles with soybeans and yolk wrapped in eight souffles
13
On the surface
14
Spray the black sesame
15
Then put it in the preheated oven, 180 degrees up and down, 30 minutes to the surfaceSouffle Make Tips
Why do salted egg yolk pastries lose their crispiness when cold? It is actually very simple; they will not be crispy if they get damp, so you must seal them up immediately once they have cooled