Meat pine souffle

By VicentaLakin

Meat pine souffle
yesterday at home, i finally made my own soccer snack. without leaking, and without having to wait (and for a few minutes after the last one) the water is slowly added to the surface of the water by pouring water on the side of the water, like the soft hardness of the earplug, which is put in a bag for about half an hour. it's easy to melt high-temperature, and it's a little thin when it's mixed with low powder (after i put it in the freezer), and i think it's important that the skin be covered with a bag and a wet cloth. as far as the pies are concerned, they can stay together. it's a little bit of your own, and i'm asking you for your shortcomings. happy midas

Recipe Recommendations

  • medium-gluten flour 100g
  • lard 30 grams
  • white sugar 15 grams
  • water 40 grams
  • low powder 90 grams
  • Original pork floss 160 grams
  • egg yolk of 8
  • salad dressing 60 ml

Steps for Meat pine souffle

  • Make Meat pine souffle step 0
    1
    The powdered platinum sugar is mixed into granular form and added to the water (do not pour all the water into it, and the flour absorbs the same amount of water)。
  • Make Meat pine souffle step 1
    2
    The soufflé mixes low powder with pig oil, warms up a little bit of low powder, and then freezes the fridge
  • Make Meat pine souffle step 2
    3
    The oil cortex is still in the air, and the yolk is crushed with a spoon
  • Make Meat pine souffle step 3
    4
    Add the meat loosely。
  • Make Meat pine souffle step 4
    5
    Squeeze the proper amount of salad sauce
  • Make Meat pine souffle step 5
    6
    It's gonna end up in groups, and it's gonna be okay。
  • Make Meat pine souffle step 6
    7
    Split it up in 30 grams, round it up。
  • Make Meat pine souffle step 7
    8
    Split the oil coats into 23 grams, one by 16 grams (8 each)
  • Make Meat pine souffle step 8
    9
    Take a skin and flatten it and seal it up。
  • Make Meat pine souffle step 9
    10
    In turn, the bag is covered with a wet cloth for about 10 minutes。
  • Make Meat pine souffle step 10
    11
    Take a lasagna from the middle to the oxen tongue。
  • Make Meat pine souffle step 11
    12
    From top to bottom。
  • Make Meat pine souffle step 12
    13
    One of them will be under the bag for 10 to 15 minutes。
  • Make Meat pine souffle step 13
    14
    Take a noodle or take it from the middle。
  • Make Meat pine souffle step 14
    15
    Up and down。
  • Make Meat pine souffle step 15
    16
    We're gonna have to cover it all with fresh bags。
  • Make Meat pine souffle step 16
    17
    Press your finger in the middle。
  • Make Meat pine souffle step 17
    18
    Two heads to the middle。
  • Make Meat pine souffle step 18
    19
    Whispers up and down。
  • Make Meat pine souffle step 19
    20
    A nice leather bag with a pine yolk。
  • Make Meat pine souffle step 20
    21
    It's like a bagel。
  • Make Meat pine souffle step 21
    22
    It's all wrapped up and put down in the oven。
  • Make Meat pine souffle step 22
    23
    On the surface, glucose, preheat 180 degrees, 30 minutes in the middle
  • Make Meat pine souffle step 23
    24
    It's finished
  • Make Meat pine souffle step 24
    25
    Meat muffin。

    • Meat pine souffle Make Tips

    Oven temperature is for reference only. The pastry melts easily at high temperatures; you can chill it slightly in the refrigerator.

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